Thick and Chewy Caramel Coconut Cookies are filled with semi-sweet chocolate chips, unsweetened coconut, and gooey caramel with a soft center and a slightly crisp edge in every decadent, mouthful bite. The name says it all–they are definitely thick and chewy (and delicious, for that matter)! Inspired by my Copycat Levain Bakery Chocolate Chip Cookies, they are just as extra large and extra thick!
Ingredients & Substitutions
- Butter: Using cold, unsalted butter helps the cookies stay chunky and prevents them from flattening. For the same texture, richness, and flavor as the famous Levain Bakery’s cookies these are based on, be sure the butter is cold. If using salted butter, reduce the salt in the recipe.
- Sugar: Both light brown sugar and granulated sugar play important roles in these cookies. Brown sugar adds moisture, a caramel-like flavor, and chewiness, while granulated sugar adds sweetness and helps make the outside crispy.
- Flour: You will need both cake flour and all-purpose flour for these cookies. Cake flour has less protein than all-purpose flour, which helps make the cookies a bit softer and cake-like. All-purpose flour gives them structure. They work great together! If you don’t have cake flour, you can make your own or just use 3 cups of all-purpose flour. The cookies might be a little denser, but they will still taste delicious!
- Cornstarch: Cornstarch helps the cookies hold their shape while keeping them soft and chewy.
- Chocolate Chips: Semi-sweet chocolate chips add a rich, chocolatey flavor and melt nicely in the cookies. If you prefer less sweetness, you can use dark chocolate chips instead.
- Coconut Flakes: The coconut gives the cookies a chewy texture and a hint of tropical flavor. If you don’t like coconut, you can leave it out or replace it with chopped nuts like walnuts or pecans.
- Caramels: The caramel melts into gooey pockets of sweetness in the cookies. You can use caramel bits if you prefer, or even chopped-up caramel candy.
Why Chilling Cookie Dough Is Key To Thick and Chewy Cookies
I strongly recommend not skipping the dough-chilling step! Chilling the dough (for at least 30 minutes, up to 24 hours) makes the cookies thicker and chewier, preventing them from spreading too much in the oven and keeping them nice and puffy. It also enhances the flavor and makes the dough easier to handle. In the end, it’s the secret to baking the best cookies!
How To Check If Your Thick Cookies Are Done Baking
Since these cookies are so thick (and that is a good thing if you ask me!), it can be hard to tell if they’re done just by looking at them. The best way to check is with an internal thermometer. Insert it into the center of the cookie, and it should read between 175°F (for a fudgier cookie) and 200°F. The edges should be set, but the center might still be soft. And, keep that thermometer handy for when you make my Ultimate Thick and Chewy Chocolate Chip Cookies, too!
How To Store Caramel Coconut Cookies
Once cooled, store the caramel coconut cookies in an airtight container at room temperature. They will last up to 2-3 days. You can extend the shelf-life by a few days if storing them in the refrigerator. (But, refrigerating the cookies isn’t my favorite, it doesn’t give them the best texture.) I like to heat up a cookie in the microwave so it tastes like a warm, freshly baked cookie.
How To Freeze Caramel Coconut Cookies For Later
You can freeze these caramel coconut cookies before or after baking. Here is how:
To freeze after baking: Let the cookies cool completely. Then, store them in a freezer-safe container, and be sure to label and date it. When you’re ready to eat one (or two, if you dare!), let the cookies thaw at room temperature.
To freeze the cookie dough: Scoop the dough onto a lined baking sheet. Place the baking sheet in the freezer for about an hour, or until the dough is frozen. Once frozen, transfer the dough to a freezer-safe container for up to three months, and label and date the container. When ready to bake, just bake the dough straight from frozen, adding a couple of extra minutes to the baking time. I like to do this if I know the cookies won’t all be eaten in a few days. That way, I can just grab a couple of frozen dough balls and bake them when I’m craving a freshly baked cookie!
Check out my Guide to Freezing, Baking, and Storing Cookies for more tips.
Thick and Chewy Caramel Coconut Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, cold, cubed
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 ½ cups (170 g) cake flour
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups (364 g) semi-sweet chocolate chips
- 2 cups (234 g) unsweetened coconut flakes
- 15 soft caramels, cut into bite-size pieces
Instructions
- Line a baking sheet with parchment paper. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add cold butter, brown sugar, and granulated sugar. Mix on medium speed until light and creamy (about 3-4 minutes).
- Add eggs, one at a time, mixing well after each addition, scraping the side of the bowl as needed.
- In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Mix in the chocolate chips, coconut, and caramels until evenly distributed throughout the dough.
- Divide the dough into 10 equal portions (about 5 ounces each). Shape each portion into a rough ball, but do not flatten them. Place the dough balls onto the lined baking sheet and transfer to the refrigerator to chill for 30 minutes, up to 24 hours.
- When ready to bake, preheat oven to 400°F and line 3 large baking sheets with parchment paper.
- Place the chilled cookie dough balls on the baking sheets, spacing each about 3 inches apart (about 4 per sheet).
- Bake for 10-11 minutes, or until the cookies are golden brown around the edges, but the middle is still slightly underbaked.*
- Allow baked cookies to rest for 10-15 minutes before enjoying.
Notes
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are sooo good! The texture is spot on and all of the flavors really shine in each bite!
Elizabeth
If it weren't for the coconut, I would be sold on these cookies! Easy fix, though–I would just replace it with nuts!
Stephanie
These cookies are the best! The gooey caramel and chocolate chips make every bite amazing.
Bella
I can't stop eating these! The chewy texture and sweet caramel are perfect together.
Annabelle
These cookies are the perfect balance of chewy and crunchy. They are quite impressive!
For the recipe with the Carmel, coconut, chocolate chip cookies. I don’t have cake flour. Is there anything else I can do?
Sally
You can make it!
https://iambaker.net/homemade-cake-flour/
These are delicious! I found I had to extend the baking time to get the internal temp up to 175. However, they did get more brown than your photos, but that did not affect the flavor or overall texture. Oven thermometer showed the right temp too.