Raise your hand if you’ve ever promised yourself “just one cookie”—and then found yourself going back for a second (okay, third). Same, friend. Especially when it comes to Caramel Coconut Chocolate Chip Cookies. These aren’t your everyday chocolate chip cookies. These are the thick, gooey, Levain Bakery-inspired mega-cookies that hit every flavor and texture note you could want.
Think: crispy golden edges, gooey centers, pockets of melty caramel, sweet coconut flakes, and rich semi-sweet chocolate chips. All in one glorious, oversized cookie. It’s like a chocolate caramel coconut cookie met a tropical vacation and decided to come home in dough form.
And the best part? They’re surprisingly easy to make—no chilling required, no fancy ingredients, and no need to fly to NYC for your Levain fix.
Why These Caramel Coconut Chocolate Chip Cookies Are Pure Magic
If you’ve ever had a cookie that made you close your eyes and just feel things—yeah, that’s this cookie. Here’s why these Caramel Coconut Chocolate Chip Cookies might just be the best cookie you ever bake:
- Bakery-style thick – We’re going for that Levain Bakery signature: thick, rustic, and chewy with a gooey middle.
- No chill time – These are mix, shape, and bake. Because waiting is hard.
- Flavor bomb – Chocolate, caramel, and coconut come together like the dream team.
- Customizable – Go dark chocolate, add pecans, or drizzle with more caramel. Live your best cookie life.
They’re a hit with kids, coworkers, picky eaters, and let’s be honest—your future self at midnight.
Ingredients You’ll Need
These Caramel Coconut Chocolate Chip Cookies are packed with pantry staples and a few little upgrades that make a big difference.
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (or use 3 cups of all-purpose flour total)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients:
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract (optional, but so good)
Mix-Ins:
- 1 1/2 cups sweetened shredded coconut (think soft Baker’s coconut)
- 2 cups semi-sweet chocolate chips (or go dark/milk depending on your vibe)
- 16 soft caramels, chopped into bits (or use caramel baking bits)
💡 Looking for a bar version? Check out this Chocolate Coconut Caramel Bars for an easy traybake alternative! Try this Chocolate Coconut Caramel Bars—all the flavor, fewer steps!
How to Make Caramel Coconut Chocolate Chip Cookies (Step-by-Step)
1. Preheat the oven
Set your oven to 400°F (200°C). Line your baking sheets with parchment paper. Trust me—your pans will thank you when the caramel starts melting.
2. Cream butter and sugars
In a large bowl, beat the cold, cubed butter, brown sugar, and granulated sugar for 4 minutes or until it’s fluffy and light in color. This is key to getting that signature chewy texture.
Tip: Use a stand mixer if you have one. Otherwise, an electric hand mixer and a bit of patience will do just fine.
3. Add eggs and vanilla
Crack in the eggs, one at a time, mixing after each addition. Add vanilla if using. Scrape down the bowl so everything gets cozy.
4. Add dry ingredients
Mix in the all-purpose flour, cake flour, cornstarch, baking soda, and salt just until combined. Don’t overmix—we want our Caramel Coconut Chocolate Chip Cookies fluffy, not tough.
5. Fold in coconut and chocolate chips
Gently stir in the sweetened coconut flakes and chocolate chips. The dough should be thick but not dry.
6. Shape into large cookie balls
Use a kitchen scale to measure out 6-ounce dough balls—this gives you that iconic Levain-style bakery size. Roughly shape each into a tall mound (don’t roll into a perfect ball).
7. Tuck in the caramel
Press a few chunks of soft caramel into the center of each dough mound. Make sure it’s fully enclosed so it doesn’t melt out and burn on the tray.
8. Bake
Place on the lined baking sheet, 3–4 per tray to avoid crowding. Bake for 8–10 minutes, until the tops are just set and the edges turn golden. The centers will look a little underdone—and that’s what we want.
Let them cool on the baking sheet for 10–15 minutes to firm up before moving them to a wire rack.
What Makes These Caramel Coconut Chocolate Chip Cookies So Special?
It’s all about the combo. These cookies are the perfect balance of:
- Crispy outside
- Thick and chewy middle
- Gooey caramel pull
- Sweet coconut chew
- Melted chocolate magic
They’re basically the chocolate coconut caramel bars of the cookie world.
Tips for Next-Level Cookies
- Cold butter matters – It keeps the cookies from spreading too much.
- Light-colored baking sheets – These prevent over-browning.
- Weigh your dough – 6 ounces = bakery-style thickness. No guesswork.
- Let them rest – Don’t skip the cooling time! It helps set the gooey centers.
Want to switch it up? Add chopped toasted pecans or use dark chocolate chips. You can even sprinkle a little sea salt on top before baking for that sweet-salty bite.
My Story: Why This Cookie Means So Much
This recipe started as a kitchen experiment on a rainy Sunday afternoon (you know, the kind where you bake to avoid laundry). I had leftover coconut from a Coconut Cream Pie and some soft caramels from Halloween. I figured, why not mash them into my favorite chocolate chip cookie base?
Well, let’s just say the laundry stayed unfolded. One bite, and I knew these Caramel Coconut Chocolate Chip Cookies were something special. My kids devoured them. My neighbors asked for more. And now? They’re my go-to cookie for any occasion—from teacher gifts to birthday party trays to late-night “I deserve this” snacks.
Make-Ahead & Storage
Freezing Instructions:
Shape dough balls, tuck in the caramel, and freeze on a baking sheet. Once solid, store in a zip-top bag. Bake straight from frozen—just add 2–3 minutes to the baking time.
Storing Baked Cookies:
Keep in an airtight container at room temp for up to 5 days. Reheat in the microwave for 15 seconds to revive that gooey center.
FAQs About Caramel Coconut Chocolate Chip Cookies
Can I use unsweetened coconut?
Sure, but sweetened gives you that chewy, soft texture we love in these Caramel Coconut Chocolate Chip Cookies.
Do I have to use caramel bits?
Not at all! Chopped soft caramels work beautifully—just make sure they’re fully tucked into the dough.
Can I make these into bars instead of cookies?
Yes! Press the dough into a greased 9×13” pan, and bake at 350°F for 25–30 minutes. Hello, easy chocolate coconut caramel bars!
Reader Love ❤️
“I made these for my son’s soccer team and they vanished in minutes! Everyone asked for the recipe. Game-changer!” — Ashley B.
“They taste just like Levain, but with a coconut twist. That caramel in the middle? TO DIE FOR.” — Jenna R.
Related Recipes to Satisfy Your Sweet Tooth
- Coconut Chocolate Chip Muffins – for your breakfast-turned-dessert moments
- Salted Caramel Brownie Bites – gooey, rich, and addictive
- No-Bake Chocolate Coconut Cookies – when turning on the oven is just not an option
Final Cookie Crumbs
These Caramel Coconut Chocolate Chip Cookies aren’t just another Pinterest find—they’re the cookie. Big, bold, chewy, and brimming with coconut and caramel love, they bring the bakery home in the most delicious way. Perfect for gifting, sharing, or not sharing (we won’t judge), these cookies are going to be your new go-to for life’s sweetest moments.
Looking for more baking inspo? Check out our full collection of decadent cookie recipes and other crowd-pleasers on the blog!