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Looking for a sweet escape in every bite? Chewy Caramel Coconut Cookies are a Sweet Tropical Treat that blend gooey caramel, toasted coconut, and buttery cookie dough into a delightful dessert. Perfect for bake sales, gifting, or a cozy coffee break, these cookies are quick to make and irresistibly chewy. Bake a batch of Chewy Caramel Coconut Cookies and savor the tropical vibes!

Why You’ll Love Chewy Caramel Coconut Cookies

I’m obsessed with Chewy Caramel Coconut Cookies because they’re a Sweet Tropical Treat that delivers rich, buttery flavor with a hint of tropical coconut crunch. The caramel bits melt into pockets of gooey goodness, making each bite pure bliss. Ready in just 30 minutes and freezer-friendly, this Sweet Tropical Treat is perfect for any occasion, from casual snacking to festive gatherings!

Ingredients for Chewy Caramel Coconut Cookies

Here’s what you’ll need for Chewy Caramel Coconut Cookies (makes ~24 cookies):

2 cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup caramel baking bits or chopped soft caramels
1 cup sweetened shredded coconut

Equipment

Baking sheet
Parchment paper
Large mixing bowl
Medium bowl
Electric mixer or whisk
Cookie scoop or tablespoon
Wire rack
Airtight container for storage

Ingredient Tips

Butter: Softened, not melted, for the best texture; use vegan butter for dairy-free.
Caramel Bits: Baking bits hold shape better; chill chopped caramels to prevent melting.
Coconut: Sweetened shredded coconut adds chewiness; unsweetened works for less sweetness.
Flour: Use a 1:1 gluten-free flour blend for gluten-free cookies.
Eggs: Room temperature eggs blend better for a smooth dough.

Directions for Chewy Caramel Coconut Cookies

Let’s bake these Chewy Caramel Coconut Cookies!

Prep the Oven and Dry Ingredients

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together 2 cups flour, ½ tsp baking soda, and ¼ tsp salt, then set aside.

Cream the Butter and Sugars

In a large bowl, I cream ¾ cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.

Add Wet Ingredients

I add 2 eggs one at a time, beating well after each, then mix in 1 tsp vanilla extract.

Combine and Fold

I gradually add the dry ingredients to the wet mixture, mixing until just combined.
I fold in 1 cup caramel bits and 1 cup shredded coconut until evenly distributed.

Bake and Cool

I scoop tablespoon-sized portions of dough, placing them 2 inches apart on the baking sheet.
I bake for 10–12 minutes, until the edges are golden but centers are slightly soft.
I cool the Chewy Caramel Coconut Cookies on the baking sheet for 5 minutes, then transfer to a wire rack.

Nutrition

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: ~24 cookies
Calories: ~150 kcal per cookie
Macros per Cookie: 20g carbs, 2g protein, 7g fat, 1g fiber

Variations for Chewy Caramel Coconut Cookies

Try these twists on Chewy Caramel Coconut Cookies:

Chocolate Boost: Add ½ cup mini chocolate chips for a decadent Sweet Tropical Treat.
Nutty Crunch: Mix in ½ cup chopped pecans or macadamia nuts for extra texture in this Sweet Tropical Treat.
Butterscotch Swap: Use butterscotch chips instead of caramel for a unique flavor.
Drizzle Finish: Drizzle with melted chocolate or caramel sauce for a stunning look.
Gluten-Free: Swap flour for a 1:1 gluten-free blend for dietary needs.

Serving Ideas:

Pair with Food and Tips’ Creamy Herb Mushroom Chicken for a savory-sweet meal combo.
Serve with coffee or milk to complement the Sweet Tropical Treat.
Offer at a holiday party with a scoop of ice cream for a fun dessert sandwich.

Storage

I store Chewy Caramel Coconut Cookies in an airtight container at room temperature for up to 5 days, adding a slice of bread to keep them chewy. For longer storage, I freeze baked cookies in a freezer bag for up to 2 months, thawing at room temperature before serving. Alternatively, I freeze scooped dough balls and bake straight from frozen, adding 1–2 minutes to the baking time.

Serving Tips

Presentation: Arrange Chewy Caramel Coconut Cookies on a platter with a dusting of powdered sugar for charm.
Garnish: Sprinkle extra coconut or drizzle caramel for a festive touch.
Pairing: Enjoy with a latte or hot tea to enhance the Sweet Tropical Treat.
Portion Size: One or two cookies per person for a perfect dessert.
Occasions: Ideal for bake sales, gifting, or cozy afternoons.

FAQs About Chewy Caramel Coconut Cookies

Here are answers to some common questions about Chewy Caramel Coconut Cookies:

Can I use fresh coconut instead of shredded coconut?
Fresh coconut has a higher moisture content, so it’s best to stick with shredded or desiccated coconut for the right texture.

Do I need to toast the coconut first?
It’s optional — toasting the coconut before adding it to the dough enhances its nutty flavor and adds a bit more crunch.

Can I make the dough ahead of time?
Yes, you can refrigerate the cookie dough for up to 2 days or freeze it in portioned balls for easy baking later.

How do I keep the caramel bits from melting too much?
Use caramel baking bits, which hold their shape better than soft caramels. If using chopped caramels, chill the dough before baking to help prevent spreading.

Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend to make this recipe gluten-free.

Why did my cookies spread too much?
Make sure your butter isn’t too soft, and chill the dough if your kitchen is warm. This helps the cookies hold their shape.

Can I add nuts to this recipe?
Absolutely! Chopped pecans or macadamia nuts pair wonderfully with caramel and coconut.

How can I make the cookies extra chewy?
Don’t overbake them — pull them out when the centers are still slightly underdone. Also, using more brown sugar than white sugar keeps cookies chewy.

Can I freeze the cookie dough?
Yes, scoop the dough onto a tray, freeze until solid, then store in a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time.

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Conclusion

These Chewy Caramel Coconut Cookies are the perfect balance of sweet, chewy, and crunchy in every bite. Whether you make them for a special occasion or just to satisfy a craving, they’re sure to be a hit with family and friends. Happy baking!