Caramel Coconut Chocolate Cookies

Why You’ll Love This Recipe

I love that these cookies combine three of my favorite flavors in one bite: gooey caramel, melty chocolate, and nutty toasted coconut. They’re rich, soft, and loaded with texture. Plus, they’re easy to make and come together in less than 30 minutes, which is perfect when I want a quick homemade treat.

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

• 1/2 cup white sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup shredded coconut, toasted

• 1 cup caramel bits

• 1 cup semi-sweet chocolate chips

directions

1. I preheat my 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 the mixture is light and fluffy.

3. I beat in the eggs one at a time, making sure each is well incorporated before adding the next. Then I stir in the vanilla extract.

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

5. I fold in the toasted coconut, caramel bits, and chocolate chips, making sure everything’s evenly distributed.

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

7. I bake the cookies for 10 to 12 minutes, until the edges turn golden brown and the centers are just set.

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

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep and 12 minutes to bake, so I’ve got warm, chewy cookies ready to eat in just 27 minutes.

Variations

• I sometimes add chopped pecans or almonds for extra crunch.

• Swapping out the chocolate chips for dark or milk chocolate gives a different flavor twist.

• For a salted caramel vibe, I sprinkle a pinch of flaky sea salt over the cookies before baking.

• To make them gluten-free, I use a 1:1 gluten-free flour blend with great results.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to enjoy them warm again, I just pop one in the microwave for 10–15 seconds to get that gooey, melty texture back. They also freeze well—both baked and as cookie dough balls for baking fresh anytime.

FAQs

Can I use sweetened or unsweetened coconut?

I usually go with unsweetened shredded coconut, especially since the caramel and chocolate already add a good amount of sweetness. But sweetened coconut works too if I want a little extra indulgence.

How do I toast the coconut?

I spread it on a baking sheet and toast it in a 325°F oven for about 5–7 minutes, stirring halfway through. It should be golden and fragrant.

Can I substitute caramel bits with actual caramel candies?

Yes, I just chop them into small pieces so they melt evenly into the cookie. I freeze them beforehand to keep them from melting too fast while baking.

Do these cookies spread much?

They spread moderately. If I want a thicker cookie, I chill the dough for 30 minutes before baking.

Can I freeze the dough?

Definitely. I scoop the dough onto a tray, freeze until solid, then store the cookie balls in a zip-top bag. I bake them straight from the freezer, adding 1–2 extra minutes to the baking time.

Conclusion

These Caramel Coconut Chocolate Cookies are the kind of treat that always delivers—chewy, sweet, and full of texture. I reach for them when I want something decadent yet homey, and they never disappoint. Whether it’s a weekday pick-me-up or a party platter standout, they’re always a crowd favorite in my kitchen.