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.

A picture of several baked coconut chocolate caramel cookies on a layer of parchment paper and on top of a cooling rack

Coconut Chocolate Caramel Cookies

Makhaya Shea
Love milk and cookies?! Try these delicious cookies for your next endulget snack!
5 from 8 votes
Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 20 minutes
Total Time 45 minutes
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
    A picture of whipped butter and coconut oil, recipe process photo for coconut chocolate caramel cookies
  • Next, add brown and granulated sugar. Beat for 2 more minutes.
    A picture of brown and granulated sugars being added to the whipped butter and coconut oil mixture, ecipe process photo for coconut chocolate caramel cookies
  • 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.)
    A picture of coconut chocolate caramel cookie dough
  • 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.)
    A picture of coconut chocolate caramel cookie dough
  • 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!)
    a picture of formed coconut chocolate caramel cookie dough balls on a parchment paper liked baking sheet
  • Bake for 7-10 minutes. (seven if you like a gooier cookie, close to ten for a more firm cookie!)
    A picture of freshly baked coconut chocolate caramel cookies on a baking sheet
  • 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!
    a picture of coconut chocolate caramel cookies stacked in front of a jar of milk

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!

a picture of energy bites on a plate with a few ingredients surrounding as embelishments

Join the Conversation

  1. 5 stars
    love how sweet and tasty these cookies are! so good!

  2. 5 stars
    I’m going to bake these cookies tonight. My son will love them. Perfect snack after he comes from school. Thanks!

  3. Kayla DiMaggio says:

    5 stars
    Ooh, these cookies were so delicious! I couldn’t get enough of them!

  4. 5 stars
    Yum! Those cookies are divine! Can’t wait to make another batch!

  5. 5 stars
    These were so delicious it didn’t last very long! The coconut and caramel are such great additions!

  6. 5 stars
    we made these on the weekend and it was gone so fast – everyone fought for the last one

  7. Evelyn Comely says:

    how much flour?

    1. Makhaya Shea Author says:

      Hi Evelyn! Thank you for asking that question! I realized I left out the measurements for that ingredient! I have updated my post now, but to answer your question, it is 3 cups of all-purpose flour. Have a great day!

  8. Cori Donaldson says:

    5 stars
    I have eaten a ton of chocolate chip cookies in my lifetime. This is one of the best! I did end up getting about 21- 3.5” diameter cookies and ended up baking them for about 12 minutes. They still had a gooey center! Which is great. Thanks for the recipe!

    1. Makhaya Shea Author says:

      Very happy to hear that you enjoy the recipe! Thank you so much for your feedback! So glad they turned out for you!

  9. Spencer Stewart says:

    5 stars
    My life was forever changed after eating one of these cookies!

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