Description
These Chewy Caramel Coconut Cookies are soft, buttery, and loaded with gooey caramel bits and toasted coconut for the ultimate sweet treat. Perfect with a glass of milk or as a holiday cookie favorite!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups sweetened shredded coconut, toasted
- 1 cup caramel bits (or chopped soft caramels)
- Optional: ½ cup chocolate chips
Instructions
- Toast the coconut: Preheat oven to 350°F (175°C). Spread coconut on a baking sheet and toast for 4–5 minutes, stirring once, until golden. Let cool.
- Make the dough: In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture, mixing until just combined.
- Mix-ins: Fold in toasted coconut, caramel bits, and optional chocolate chips.
- Chill: Cover the dough and refrigerate for at least 30 minutes.
- Bake: Scoop dough onto a parchment-lined baking sheet. Bake for 10–12 minutes, until edges are golden but centers look slightly soft.
- Cool & enjoy: Let cookies cool on the pan for 5 minutes before transferring to a rack.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 160kcal
- Sugar: 12g
- Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g