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Coconut Cookies with Caramel Chips and Optional Dark Chocolate Dip Recipe

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4.3 from 12 reviews

These Coconut Cookies are soft and chewy treats packed with rich coconut flavor and caramel chips, optionally dipped in dark chocolate for an indulgent finish. Perfectly balanced with vanilla and coconut extracts, these cookies offer a tropical twist on a classic cookie recipe, baked to a golden perfection with a slightly crisp edge and tender center.

Ingredients

Wet Ingredients

  • 1 cup butter, room temperature
  • 1 cup brown sugar, tightly packed
  • ½ cup sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon coconut extract

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cornstarch (cornflour in UK)
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Mix-ins

  • 3 ½ cups unsweetened coconut flakes (divided)
  • 1 cup caramel baking chips

Optional

  • 10 oz dark chocolate melting wafers

Instructions

  1. Beat Butter and Sugars: Beat the room temperature butter in the bowl of a stand mixer or with an electric beater for about 30 seconds until smooth. Add the brown sugar and sugar, then beat until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  2. Add Eggs: Add eggs one at a time, beating well after each addition until fully incorporated into the butter and sugar mixture.
  3. Incorporate Extracts: Stir in the vanilla extract and coconut extract until evenly blended.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt thoroughly to combine.
  5. Combine Dry and Wet Mixtures: Gradually add the flour mixture to the butter mixture, mixing until fully combined. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
  6. Fold in Coconut and Caramel Chips: Gradually fold in 3 cups of the unsweetened coconut flakes and the caramel baking chips until evenly dispersed throughout the dough.
  7. Chill Dough: Cover the dough and chill in the refrigerator for 30 minutes to firm up and enhance flavors.
  8. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper for easy removal and cleanup.
  9. Shape Cookies: Drop the dough onto the parchment paper by rounded 2 to 3 tablespoon-sized balls, spacing them at least 2 inches apart. For very round cookies, briefly roll the dough balls between your hands to smooth them.
  10. Bake Cookies: Bake the cookies for 10 to 12 minutes at 375°F (190°C) until the edges are slightly browned. The centers may look slightly underbaked but will finish baking as they cool.
  11. Cool Cookies: Allow the cookies to cool completely on the cookie sheet before handling further, ensuring they firm up properly.
  12. Optional - Prepare Chocolate Dip: If dipping in chocolate, melt the 10 oz dark chocolate wafers according to package instructions until smooth.
  13. Dip and Garnish Cookies: Dip each cooled cookie about halfway into the melted chocolate and place on wax paper. Sprinkle the dipped side with the remaining ½ cup coconut flakes if desired, then allow the chocolate to set before serving.

Notes

  • Use room temperature butter for optimal creaming and texture.
  • Chilling the dough helps prevent spreading during baking, resulting in thicker cookies.
  • If you don't have caramel chips, substitute with white chocolate or butterscotch chips.
  • For a stronger coconut flavor, toast the coconut flakes lightly before folding into the dough.
  • The optional chocolate dip adds a decadent touch but can be omitted for a classic coconut cookie.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://simpleplatter.com/coconut-cookies-with-caramel-chips-and-optional-dark-chocolate-dip-recipe/