Coconut Chocolate Caramel Cookies

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These coconut chocolate caramel cookies are my go-to cookie recipe for pretty much any occasion! The perfect recipe for milk and cookies, great for cookie ice cream sandwiches, and just as delicious on their own. I’ve filled these cookies with sea salt caramel chips, shredded coconut, and semi-sweet bakers chocolate! Quick assembly, and baked in under ten minutes. Enjoy those milk and cookies!

Ingredients Needed for Coconut Chocolate Caramel Cookies:

• Butter
• Coconut Oil
• Brown Sugar
• White Granulated Sugar
• Eggs
• Maple Extract or Vanilla Extract
• All Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Hershey’s Sea Salt Caramel Chocolate Chips(here is a link to the ones I use)
• Semi Sweet Bakers Chocolate or Milk Chocolate Chips (or half and half!)
• Sweetened Shredded Coconut

How long should I bake my Coconut Chocolate Caramel cookies?

This comes down to personal preference. I prefer an ooey gooey softer texture for my cookies. To achieve this, I cook mine for seven minutes on 375º Fahrenheit. They will be very soft while they are warm, so be careful when transferring to a cooling rack. Use a thin, non slotted spatula if possible, and work quickly to slide the spatula underneath the cookie. As they cool they will firm up, but maintain the gooey soft inside. If you are someone who likes a more firm and cooked through cookie, keep your batch in for closer to nine or ten minutes. The tops of the cookies will start to turn golden brown, and that is when you will want to pull them out.

What if I don’t like Shredded Coconut or Sea Sat Caramel Chips?

One of my favorite things about this cookie recipe is that you can easily swap out any additions(chocolate, coconut, caramel chips etc.) for your favorites. If you aren’t really a fan a shredded coconut, no problem! You can simply swap it out for another ingredient you enjoy more, like mini m&ms or white chocolate chips. You can always just leave one of the “additions” completely out of the recipe, and they will taste just as delicious.

Coconut Chocolate Caramel Cookies

Makhaya Shea

Love milk and cookies?! Try these delicious cookies for your next endulget snack!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Refrigeration Time 20 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 20 Cookies

Equipment

• Mixing Bowl
• baking sheet
• hand mixer, kitchen aid, or large mixing spoon
• cutting board
• sharp knife

Ingredients

  

• 1/2 cup Salted Butter room temperature
• 1/2 cup Virgin Coconut Oil
• 1 cup Brown Sugar
• 1 cup White Granulated Sugar
• 2 Large Eggs
• 1-2 tsp Maple Extract or vanilla extract
• 3 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Sea Salt
• 4 oz Semi-Sweet Baker's Chocolate chopped(*see notes)
• 1 cup Sea Salt Caramel Chips
• 1/2 Cup Coconut

Instructions

 

• Pre-heat oven to 375ºF
• In a large mixing bowl add butter and coconut oil.
• Using a hand mixer, whip butter and coconut oil for 3 minutes
  
• Next, add brown and granulated sugar. Beat for 2 more minutes.
  
• Add eggs and maple extract. Beat for 1 minute.
• In a separate bowl combine flour, baking soda, baking powder, and salt. Stir the ingredients with a fork until well combined. (**See notes**) Add dry ingredients into your mixing bowl in increments. (I usually take about three rounds of adding some dry ingredients, mixing, and then repeating.)
  
• Take your bar of semi-sweet chocolate and place it on a cutting board. Take a sharp knife and press down firmly on the bar as you chop it into small centemter size pieces. If you don't have a knife and cutting board on hand, you can use your hands to break the chocolate bar. It just won't break into very even pieces and you might get stuck with some really big chunks of chocolate(but that's not totally a bad thing ;).
• Fold in semi sweet chocolate chunks, sea salt caramel chips, and shredded coconut, until nice and combined. (set aside a small handful off semi-sweet chocolate chunks, and sea salt caramel chips for adding ontop of your cookie dough balls after they are formed.)
  
• Using a medium sized cookie scoop, place about 8 dough balls on a non greased cookie sheet. (*optional–>Using parchment paper under your cookies, makes for easier clean up!)
  
• Bake for 7-10 minutes. (seven if you like a gooier cookie, close to ten for a more firm cookie!)
  
• Place on cooling wrack immediately. If you plan to store these cookies, let them cool completely and store in an airtight container for up to a week.
• Enjoy!
  

Notes

1. Ok, I know it’s an extra step, and takes a little more time, but I HIGHLY RECOMMEND sifting your dry ingredients! This helps prevent small clumps of baking soda, sugar, flour etc from ruining a bite of your gooey gooey cookie! 

Keyword chocolate chip cookies, cookies, milk and cookies

Looking for a “healthier” snack option? Try these Cocoa Nutty Energy Bites!