While we were making this recipe together, my friend Sara asked me what inspired this these coconut caramel chocolate chip cookies. I told her I had seen a street sign for a coconut caramel cookie at Levain last year and it’s been on my “to develop” list since. Great story! These aren’t like a Levain cookie, though, they’re chewy, flatter and instead of caramel throughout, they have one big pool of caramel in their centers. 

And because I wanted these cookies to really live up to the name of “coconut caramel” I put coconut cream *in the caramel* which imparts a subtle but noticeable tropical dimension to the flavor. I tried it with Trader Joes’ coconut cream and I just really don’t know what they’re doing over there but it was a curdled mess that produced a greasy, split caramel, so avoid that brand. And to use up the rest of the can of coconut cream, here are some ideas of 1) mixing it into some oatmeal 2) pouring it into an ice tray for iced coffee or smoothies 3) making a coconut-lime dressing with chiles, fish sauce, sesame oil and rice vinegar. Or, if you want to avoid all that, just sub in heavy whipping cream and it’ll still be great! 

Ensuring that the caramel is encapsulated by the cookie dough is important to prevent all the caramel from just running off the side of the cookie and onto the sheet. A little bit of spillage is still bound to happen on a cookie or two but, hey, then you get this crispy lacy caramel skirt, which is a baker’s treat. If you want to really taste the caramel and coconut in a pure, God-honoring way, you can omit the chocolate chips. Some taste-testers barely noticed they were there but Sara and I appreciated the vibe they brought to the function. 

Did you make these coconut caramel chocolate chip cookies? I want to see! Tag me @easygayoven on Instagram and TikTok.

Coconut Caramel Chocolate Chip Cookies

Print Recipe

Coconut comes in two ways in this chocolate chip cookie recipe: in the caramel via coconut cream, and in the dough with the addition of toasty coconut shreds.

Active Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings 16 cookies

Ingredients

Caramel

• 1/3 cup granulated sugar 72 grams
• 1/3 cup corn syrup 103 grams
• 2 tablespoons water
• 1/2 cup coconut cream (do not use Trader Joe’s brand) alternatively, substitute 1/2 cup heavy whipping cream
• 4 tablespoons unsalted butter cut into cubes (56 grams)
• 1/2 teaspoon Diamond Crystal kosher salt 1/4 teaspoon for table salt
• 1 teaspoon vanilla extract or vanilla bean paste

Cookies

• 12 tablespoons unsalted butter softened (170 grams)
• 1/2 cup granulated sugar 110 grams
• 2/3 cup dark brown sugar packed (150 grams)
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon Diamond Crystal kosher salt
• 1 cup all-purpose flour 130 grams
• 1/2 cup whole wheat flour 68 grams
• 2 cups unsweetened coconut flakes
• 1/2 cup chocolate chips optional

Instructions

• Make the caramel. Have all ingredients measured out and ready to go. Prep an eighth-sheet tray or a 9×5-inch loaf pan by greasing it with butter and lining with parchment paper.
• Combine sugar, water and corn syrup in a small saucepan. Cook over medium heat, undisturbed, until the sugar is dissolved.
• Once the caramel reaches a deep amber color and you begin to see wisps of smoke, remove from heat and immediately add the butter then the coconut cream, stirring vigorously with a whisk or wooden spoon. Stir in the vanilla and salt.
• Return the saucepan to the stove and cook over medium heat until the caramel registers 245-248°F. Immediately pour into the prepared vessel and allow to set completely (I just stick it in the fridge to speed things up).
• Spread out the coconut evenly on a half sheet tray lined with parchment and toast in a 350°F oven for 5 to 6 minutes or until the flakes are deep golden brown. Allow to cool completely at room temperature.
• Make the cookies. In a stand mixer, beat the butter and sugars on medium speed until fluffy and pale in color. On low speed, mix in the baking powder, baking soda and salt. Scrape down the sides and bottom of the bowl and beat in the egg and vanilla just until combined.
• Scrape down the bowl once more and dump in the flours, cooled toasted coconut and chocolate chips. Mix on low speed until the last streaks of flour disappear.
• Remove the caramel from its vessel using the parchment paper. Using a sharp knife, cut the caramel into ½ to ¾-inch pieces.
• Using a medium cookie scoop (1.5 ounce, #24), scoop out 16-17 dough balls, about two and a half tablespoons each. Press two squares of caramel into the top of each dough ball and form the dough so it encapsulates the caramel.
• Chill the dough balls, covered, in the fridge for about an hour. Line two half sheet trays with parchment paper.
• When ready to bake, preheat the oven to 350°F. Place 6 dough balls on a half-sheet tray.
• Bake the cookies for 8 minutes, then rotate the tray and continue baking for 5 to 6 more minutes or until the edges are golden brown. Remove the trays from the oven and let the cookies set up on their tray for about 5-10 minutes before transferring them to a wire rack to cool completely. Repeat with remaining cookies with the cool sheet tray.

Notes

I wouldn’t recommend baking these cookies from frozen as that can lead to them not spreading and the caramel overflowing. Let them defrost at room temperature for about an hour or two before baking. If refrigerated more than an hour, also allow about an hour to warm up a bit at room temperature before baking.