Caramel Coconut Chocolate Cookies

Why You’ll Love This Recipe

I love these cookies because they deliver the perfect mix of flavors and textures. The caramel gives them that sweet, buttery chew; the coconut adds a toasted crunch; and the chocolate brings the classic cookie comfort I can’t get enough of. Whether I’m baking for a party, a gift box, or just a personal craving—these cookies never disappoint.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup shredded coconut, toasted
• 1 cup caramel bits
• 1 cup semi-sweet chocolate chips

directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large mixing bowl, I cream together the softened butter, brown sugar, and white sugar until light and fluffy.

3. I add the eggs one at a time, beating well after each, and then stir in the vanilla extract.

4. In a separate bowl, I whisk together the flour, baking soda, and salt. I slowly add the dry ingredients to the wet ingredients and mix just until combined.

5. I fold in the toasted coconut, caramel bits, and chocolate chips until evenly distributed.

6. Using a tablespoon or small cookie scoop, I drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. I bake the cookies for 10–12 minutes, or until the edges are golden and the centers are set.

8. I let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Calories: 210 kcal per cookie

Variations

• I use dark chocolate chips for a richer flavor or white chocolate for added sweetness.

• I add a pinch of cinnamon or espresso powder for a twist.

• I press extra caramel bits or chocolate chips on top before baking for a more decorative look.

• I swap caramel bits with chopped soft caramels for a gooier center.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They freeze beautifully too—I let them cool completely, then freeze in a single layer before storing in a bag or container for up to 2 months. I warm them for 10–15 seconds in the microwave if I want them gooey again.

FAQs

Can I use sweetened coconut instead of toasted?

Yes—I prefer toasted for flavor and texture, but sweetened shredded coconut works well too. Just expect a slightly sweeter cookie.

How do I toast coconut?

I spread shredded coconut in a dry skillet over medium heat or on a baking sheet at 325°F, stirring occasionally, until golden—usually about 5–8 minutes.

Can I make the dough ahead of time?

Absolutely. I chill the dough for up to 24 hours before baking, which also helps the flavors develop.

What if I don’t have caramel bits?

I chop soft caramel candies into small pieces. Just be careful—they may melt a bit more than bits but still taste amazing.

Can I freeze the dough?

Yes—I scoop the dough into balls, freeze them on a tray, then transfer to a freezer-safe bag. I bake from frozen, just adding 1–2 extra minutes to the bake time.

Conclusion

These Caramel Coconut Chocolate Cookies hit all the right notes—chewy, melty, rich, and toasty. Whether I’m baking them for a holiday tray, cookie exchange, or just to satisfy a sweet tooth, they always deliver. I hope you enjoy every bite as much as I do!