Caramel Coconut Chocolate Cookies
These cookies strike the perfect balance between chewy and crunchy, with a delicious blend of chocolate, coconut, and caramel.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Must be at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1.5 cups semisweet chocolate chips
- 1 cup shredded coconut
- 1 cup caramel bits Can chop up caramel candies if bits are not available.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to your wet ingredients and stir until combined.
- Gently fold in the chocolate chips, shredded coconut, and caramel bits.
- Drop rounded tablespoons of dough onto a lined baking sheet, giving them some space.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Don’t overbake! Aim for a lovely, soft center. If the dough is sticky, chill it in the fridge for 30 minutes. For a flavor twist, consider using chopped nuts or substituting dark chocolate chips.