Chewy Caramel Coconut Cookies
Indulge in these soft, chewy cookies filled with rich caramel and shredded coconut, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Can substitute with vegan butter or coconut oil.
- 1 cup brown sugar, packed Coconut sugar can be used as a healthier option.
- ½ cup granulated sugar Coconut sugar can be used as a replacement.
- 2 large eggs Can be replaced with a flaxseed meal mixture for vegan.
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour For gluten-free, use almond flour or gluten-free blend.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded coconut
- 1 cup caramel bits Chopped soft caramels or butterscotch chips can be used.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until well blended.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in shredded coconut and caramel bits until evenly distributed.
- Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each scoop.
Baking
- Bake for 10-12 minutes or until edges are golden brown and centers look soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For added flavor, consider incorporating a dash of cinnamon or mixing in chocolate chips. Store cookies in an airtight container at room temperature for up to 5 days.