Copycat Levain Bakery Caramel Coconut Cookies

Step 1

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

Step 2

In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer on medium speed until combined. There should be no large lumps of butter.

Step 3

Add vanilla and egg. Beat again just until combined – try not to over mix.

Step 4

Add flour, baking soda and salt and beat on a low speed until soft cookie dough starts to forms.

Step 5

Add coconut, caramel chips and chocolate chips and beat briefly. Scoop out cookie dough (roughly 2.5 tablespoons or 80-85 grams per cookie) and place on prepared oven trays, leaving room for cookies to spread.

Step 6

Bake cookies for 12-14 minutes or until golden brown. Carefully transfer cookies to a wire rack to cool completely. Sprinkle generously with sea salt flakes.