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Homemade Coconut Caramel Chocolate Cookies

Delightful cookies that combine chewy textures with rich caramel and crunchy coconut, perfect for family treats or gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar Packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
Mix-ins
  • 1/2 cup shredded coconut
  • 1/2 cup chocolate chips
  • 1 cup caramel sauce For drizzling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Add the egg and vanilla extract to the sugar mixture and mix until combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
  5. Fold in the shredded coconut and chocolate chips until evenly distributed.
Baking
  1. Scoop tablespoon-sized blobs of dough onto the prepared baking sheet, leaving space between each cookie.
  2. Press a small indent into each cookie using your thumb to hold the caramel sauce.
  3. Bake for 10-12 minutes or until cookie edges are firm.
  4. Once baked, place a teaspoon of caramel sauce into the center of each cookie and let them cool for about 5 minutes before transferring to a wire rack.

Notes

For a Halal-friendly option, substitute unsalted butter with coconut oil or vegan butter. Watch the cookies closely towards the end of the baking time to prevent drying out. Properly creaming the butter and sugar is vital for a lighter cookie.