Imagine biting into a massive, decadent cookie that transports you straight to the famous Levain Bakery in New York City - without leaving your kitchen! These caramel coconut cookies are not just a dessert; they're a culinary experience that combines the rich, buttery texture of a gourmet bakery cookie with the irresistible combination of sweet caramel, crunchy coconut, and melty chocolate chips. Get ready to elevate your baking game and impress everyone from family to friends with this show-stopping recipe that looks and tastes like it came straight from a professional pastry chef's kitchen!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 8 large cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup shredded coconut
- 1 cup chocolate chips
- 1/2 cup caramel bits
Instructions
- Prepare your ingredients and equipment: Remove butter and eggs from refrigerator 30 minutes before baking to reach room temperature. Line two baking sheets with parchment paper. Preheat oven to 410°F (210°C).
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and mix until well incorporated.
- In a separate bowl, whisk together all-purpose flour and baking soda. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
- Fold in shredded coconut, chocolate chips, and caramel bits using a rubber spatula. Mix gently to distribute ingredients evenly throughout the dough.
- Divide dough into 8 equal large portions, approximately 6 ounces each. Shape each portion into a rough ball, keeping them tall and slightly irregular for a rustic bakery-style appearance.
- Place cookie dough balls on prepared baking sheets, spacing them at least 3 inches apart. Do not flatten the dough.
- Bake in preheated oven for 10-12 minutes. Cookies should have golden brown edges while remaining slightly soft in the center.
- Remove from oven and let cookies cool on baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days of baking.
Tips
- Temperature is Key: Always use room temperature butter and eggs for the smoothest, most consistent dough.
- Don't Overmix: Mix dry ingredients just until combined to keep cookies tender.
- Size Matters: Make large, tall cookie dough balls (about 6 ounces each) for that signature bakery-style look.
- Keep Them Thick: Resist the urge to flatten cookies - their height creates that incredible soft, gooey center.
- Watch Baking Time Carefully: Golden brown edges with a slightly soft center is the perfect doneness.
- Cool Properly: Let cookies rest on the baking sheet for 10 minutes before transferring to prevent breaking.
- Store Smart: Keep in an airtight container and enjoy within 2-3 days for maximum freshness and texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 5g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 85mg
