Description
Indulgent coconut caramel cookies bring tropical sweetness to classic dessert lovers, melding rich caramel with nutty coconut. Crisp edges and chewy centers promise a delightful escape you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup shredded coconut
- 0.25 cup caramel sauce
Binding Ingredients:
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp salt
- 0.25 tsp baking powder
Topping Ingredients:
- 0.5 cup caramel pieces
- 0.25 cup toasted coconut flakes
- 2 tbsp sea salt flakes (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, ensuring even surface coverage.
- Cream together butter and granulated sugar in a large mixing bowl until light and fluffy, creating a smooth base for the cookie dough.
- Incorporate the egg and vanilla extract into the butter mixture, blending thoroughly until fully combined and creating a uniform texture.
- Sift together flour, salt, and baking powder in a separate bowl, then gradually fold into the wet ingredients to create a cohesive dough.
- Gently fold in shredded coconut, ensuring even distribution throughout the cookie dough.
- Chill the dough for 30 minutes to enhance flavor development and make handling easier.
- Roll the chilled dough into small uniform balls, placing them 2 inches apart on the prepared baking sheet.
- Create a small indentation in the center of each cookie using the back of a spoon or your thumb.
- Drizzle caramel sauce into the center of each cookie, allowing it to pool slightly.
- Bake for 12-15 minutes until edges are golden brown and cookies appear set.
- Remove from oven and immediately sprinkle toasted coconut flakes and caramel pieces on top.
- Optional: Garnish with a light dusting of sea salt flakes for an enhanced flavor profile.
- Allow cookies to cool completely on the baking sheet for 10 minutes before transferring to a wire rack.
- Store in an airtight container at room temperature for up to 5 days.
Notes
- Make dough ahead and refrigerate up to 3 days for deeper flavor development and convenient baking preparation.
- Toast coconut flakes beforehand to intensify nutty, caramelized notes and add delightful crunch to cookie texture.
- Replace traditional caramel with dairy-free alternatives like coconut caramel sauce for vegan-friendly version, maintaining rich flavor profile.
- Consider reducing sugar content by using monk fruit sweetener or cutting granulated sugar by 25% for lower-calorie option without compromising taste.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 6 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg