caramel coconut cookies

Buttery New York-style cookies filled with coconut and chocolate chips.

Copycat Levain Bakery Caramel Coconut Cookies

(1/2 cup

(1 cup) brown sugar

vanilla extract

egg,

(1 and 3/4 cup) plain flour or all purpose flour

baking soda

(1/2 cup) shredded coconut

(1/2 cup) caramel chips (see notes)

(1/2 cup) dark or semi-sweet chocolate chips

Sea salt flakes

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

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.

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

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

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.

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.

Loved these! The coconut gives them a really nice texture. I used caramilk chips.

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The most viewed caramel coconut cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Copycat Levain Bakery Caramel Cocon...

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