Caramel Coconut Chocolate Chip Cookies
If you’re looking for a cookie that perfectly balances chewy caramel, rich chocolate, and the delightful crunch of coconut, then your search ends here. These Caramel Coconut Chocolate Chip Cookies are not just a treat; they are an experience. Imagine biting into a warm, soft cookie that has a delightful blend of flavors and textures. With every bite, you’ll discover the sweet notes of caramel, the richness of dark chocolate, and the tropical hint of coconut. They are perfect for sharing, but you might find it hard to resist keeping them all for yourself!
Why You’ll Keep Making It
These cookies are a delightful twist on the classic chocolate chip cookie, and here’s why you’ll want to make them again and again. The combination of caramel chips and dark chocolate creates a symphony of flavors that will satisfy any sweet tooth. The addition of shredded coconut adds a chewy texture that complements the softness of the cookie, while the pecans introduce a delightful crunch. These Caramel Coconut Chocolate Chip Cookies are perfect for any occasion—whether it’s a casual afternoon snack, a bake sale, or a cozy gathering with friends. Plus, they are easy to make and require simple ingredients that you likely already have in your pantry.
Ingredient Checklist
- 2 cups minus 2 tablespoons cake flour (8 1/2 ounces) – For a tender cookie base.
- 1 cup bread flour (8 1/2 ounces) – To provide structure and chewiness.
- 1 teaspoon baking soda – Helps the cookies rise.
- 1 teaspoon baking powder – Adds to the fluffiness.
- 1 teaspoon coarse salt – Enhances the flavors.
- 1 cup unsalted butter – Brings richness and moisture.
- 1 cup light brown sugar (10 ounces) – For deep sweetness and chew.
- 1 cup plus 2 tablespoons granulated sugar (8 ounces) – Balances the brown sugar and adds crispness.
- 2 large eggs – Binds the ingredients and adds moisture.
- 2 teaspoons pure vanilla extract – Infuses a warm flavor.
- 10-ounce package Ghirardelli caramel chips – For a gooey caramel surprise.
- 10-ounce package dark chocolate chips – Rich chocolatey goodness.
- 1 cup shredded unsweetened coconut – Adds a tropical twist.
- 1 cup chopped pecans – For a nutty crunch.
What You’ll Need (Gear)
- Mixing bowls – For combining ingredients.
- Measuring cups and spoons – To accurately measure your ingredients.
- Stand mixer or hand mixer – For easy and thorough mixing.
- Cookie sheets – To bake the cookies.
- Parchment paper – For easy cleanup and to prevent sticking.
- Cooling rack – Essential for cooling your cookies after baking.
Method: Caramel Coconut Chocolate Chip Cookies
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and achieve the perfect texture.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set this mixture aside.
Step 3: Cream the Butter and Sugars
In another large bowl, use a stand mixer or hand mixer to beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then, mix in the pure vanilla extract until everything is well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in the Goodies
Using a spatula, gently fold in the caramel chips, dark chocolate chips, shredded coconut, and chopped pecans. This step adds texture and flavor, so make sure everything is evenly distributed.
Step 7: Scoop the Dough
Using a cookie scoop or a tablespoon, drop mounds of dough onto prepared cookie sheets, leaving about 2 inches between each cookie to allow for spreading.
Step 8: Bake and Cool
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will continue to cook as they cool. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Allergy-Friendly Substitutes
- Gluten-free flour blend – Substitute the cake and bread flour for a gluten-free blend to accommodate gluten sensitivities.
- Dairy-free butter – Replace unsalted butter with a dairy-free alternative to make these cookies dairy-free.
- Egg substitute – Use flax eggs or applesauce as an egg replacement for a vegan option.
- Nuts – Omit pecans or substitute with sunflower seeds for a nut-free variation.
Cook’s Notes
- For the best flavor, use high-quality chocolate and caramel chips.
- These cookies can be made ahead of time; just store the dough in the refrigerator for up to 3 days before baking.
- For extra chewiness, consider chilling the cookie dough for about 30 minutes before baking.
- Feel free to customize the mix-ins; dried fruit or different nuts can also work well.
How to Store & Reheat
To keep your Caramel Coconut Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, consider freezing them. Place the cookies in a freezer-safe bag or container, and they can last for up to three months. When you’re ready to enjoy them, simply let them sit at room temperature or pop them in the microwave for a few seconds to warm them up.
Reader Questions
Can I use milk chocolate chips instead of dark chocolate chips?
Absolutely! If you prefer a sweeter cookie, feel free to use milk chocolate chips instead. The flavor combination will still be delicious.
What can I use instead of pecans?
If you have nut allergies or simply don’t like pecans, you can leave them out or substitute them with other ingredients like sunflower seeds or pumpkin seeds for added crunch.
How do I make these cookies softer?
To achieve softer cookies, be careful not to overbake them. Remove them from the oven when the edges are golden but the centers are still slightly underbaked. Chilling the dough before baking can also help maintain softness.
Can I add other mix-ins, like dried fruit?
Yes! Dried fruit like cranberries, cherries, or even raisins can be a great addition to these cookies. Just make sure to balance the sweetness so the flavors complement each other.
Final Thoughts
These Caramel Coconut Chocolate Chip Cookies are sure to become a favorite in your household. With their rich flavors and delightful textures, they are perfect for any occasion. Whether you’re enjoying them with a cup of coffee, sharing them with friends, or indulging in a late-night snack, each bite will transport you to cookie heaven. So gather your ingredients, follow the steps, and get ready to enjoy a batch of cookies that will impress everyone. Happy baking!
Caramel Coconut Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set aside.
- In another large bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, fully incorporating each before adding the next. Mix in the pure vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the caramel chips, dark chocolate chips, shredded coconut, and chopped pecans.
- Scoop mounds of dough onto prepared cookie sheets, leaving about 2 inches between each.
- Bake for 10-12 minutes, or until edges are golden brown. Cool on baking sheets for 5 minutes before transferring to a cooling rack.
Notes
- Use high-quality chocolate and caramel chips for the best flavor.
- Store cookie dough in the refrigerator for up to 3 days before baking.
- Chill the cookie dough for about 30 minutes for extra chewiness.
