Indulge in the decadent treat of thick, chewy caramel coconut cookies that combine the perfect blend of semi-sweet chocolate chips, unsweetened coconut flakes, and gooey caramel for a soft center with crisp edges. Inspired by Levain Bakery Chocolate Chip Cookies, these extra-thick and large cookies ensure a rich and chewy experience. With a prep time of 15 minutes, cook time of 10 minutes, and chilling time of 30 minutes, totaling 55 minutes, these cookies are ideal for freezing as baked cookies or raw dough. Whether you’re a novice baker or a seasoned pro, this recipe is sure to become a favorite.
Ingredients and Substitutions for Perfect Cookies
To make these delicious cookies, you’ll need the following ingredients: 1 cup unsalted, cold, cubed butter, 1 cup light brown sugar, ½ cup granulated sugar, 2 eggs at room temperature, 1½ cups cake flour, 1½ cups all-purpose flour, 1 tsp cornstarch, 1 tsp baking soda, ½ tsp kosher salt, 2 cups semi-sweet chocolate chips, 2 cups unsweetened coconut flakes, and 15 soft caramels cut into small chunks. If you want to experiment with different flavors, consider replacing unsweetened coconut with nuts like walnuts or pecans, or using dark chocolate chips for a less sweet alternative. You can also visit our recipe submission page to share your own creative variations.
Step-by-Step Instructions for Baking Success
To achieve the perfect thick and chewy cookies, follow these steps: use cold butter to retain cookie structure, blend sugars with butter, then gradually add eggs. Mix dry ingredients in a separate bowl and blend into wet ingredients. Gently fold in chocolate chips, coconut flakes, and caramel pieces. Roll dough into large portions for thick cookies and preheat oven to 350°F. Bake for 10 minutes and cool cookies on a wire rack. If you’re short on time, you can bake without chilling, but cookies may spread more. For more baking inspiration, check out our Ghirardelli Caramel Brownies recipe.
Freezing and Storage Tips for Freshness
One of the best things about these cookies is that they can be frozen for later use. To freeze before baking, scoop dough onto a baking sheet, freeze for 1 hour, then store in freezer-safe containers for up to 3 months. To freeze after baking, cool cookies completely, then store in labeled freezer-safe containers. When baking frozen dough, simply add a few extra minutes to oven time. For more tips on freezing cookies, visit iambaker.net. You can also explore our business directory to discover other baking resources.
Comparison to Levain Bakery Copycat Cookies
If you’re familiar with Levain Bakery Copycat Cookies, you’ll notice some key differences in this recipe. The main differences lie in the type of butter used, add-ins, texture technique, and baking time. While Levain Bakery uses softened butter and coconut extract, this recipe uses cold butter and a combination of semi-sweet chocolate, coconut flakes, and caramel. The use of cornstarch and double flour types also contributes to the cookies’ softness and texture. For a different twist on cookie recipes, try our Cadbury Egg Cheesecake recipe.
Quotes and Social Media Promotion
Don’t just take my word for it – Amanda from Modern Honey raves, “*Carmel Coconut Chocolate Cookies are perfectly soft, thick, and chewy… perfect for gifting or indulging yourself.*” The creator at iambaker.net also says, “*The name says it all–these are thick, chewy, and absolutely delicious!*” To share your own baking results, tag @iambakerofficial on platforms like Facebook, Pinterest, and Instagram. For more delicious dessert ideas, visit our Easter Gooey Butter Cookies recipe or explore our Cookie Cake recipe. You can also check out our Churro & foodie-themed apparel shop for baking-inspired merchandise.
For an additional dessert treat, consider trying our Best Churro Cake recipe.