Chewy Caramel Coconut Cookies
Soft and chewy cookies packed with sweet caramel bits and toasted coconut, creating a deliciously gooey texture and tropical flavor.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut toasted
- 3/4 cup caramel bits or chopped soft caramels
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the toasted coconut and caramel bits.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown but centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Toast the coconut in a dry skillet over medium heat until golden for extra flavor.
- For extra gooey cookies, press a few extra caramel bits on top before baking.
- Store in an airtight container for up to 5 days.