Description
These indulgent cookies wrap sweet caramel inside a coconut-chocolate dough for a bakery-style dessert that melts in your mouth.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup shredded coconut
1 cup chocolate chips
1 cup caramel sauce (store-bought or homemade)
For Topping:
Additional chocolate chips (for melting and drizzling)
Instructions
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract; mix until fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture until just combined.
Fold in shredded coconut and chocolate chips.
Cover and refrigerate the dough for 30–60 minutes to firm up.
Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
Take 1 tbsp of dough, flatten in your palm, place a small dollop of caramel in the center, and fold dough around it. Roll into a ball.
Place on baking sheet, 2 inches apart.
Bake for 12–15 minutes, until edges are golden brown.
Cool on baking sheet, then transfer to wire rack.
Melt chocolate chips and drizzle over cooled cookies.
Notes
Nut Option: Add chopped pecans or almonds for crunch.
Chocolate Variations: Use dark chocolate for a more intense flavor.
Salted Caramel Option: Sprinkle sea salt over caramel center before baking.
Toasted Coconut: Toasting is optional but adds a deeper coconut flavor.
Prevent Leaks: Ensure caramel is well-sealed inside dough.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: 24 cookies
- Method: Baking
- Cuisine: American
