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Caramel Coconut Chocolate Chip Cookies are brimming with chocolate, caramel chips, coconut and pecans to create the most popular cookie I’ve ever made. People will be begging you for the recipe!
You guys, I’ve been keeping these Caramel Coconut Chocolate Chip Cookies from you for months. Not intentionally, but because everyone loves them so much, they disappear almost immediately.
I’ve been baking for years and I’ve made countless chocolate chip cookie recipes, but this particular recipe has received so much hype in my inner circle over the past few months, it’s kind of become my new signature dessert.
Do you have a signature recipe? You know, the recipe that everyone expects you to make and bring to everything and they’re super bummed if you show up with store bought fruit salad instead?
If you don’t, this one will quickly become that recipe for you.
These Caramel Coconut Chocolate Chip Cookies came about back in the spring when I picked up a few packages of the Ghirardelli Caramel Chips at Target. Since I’m a huge caramel fan, I tried them as soon as I got home, but was kind of underwhelmed. Just being honest here.
However, later that week I was cleaning out the pantry and decided to whip up my favorite chocolate chip cookie dough and added in some ingredients that I needed to use up.
I ended up creating a dough loaded with dark chocolate chips, caramel chips, unsweetened coconut, and pecans. Kind of like a Samoa version of a chocolate chip cookie.
And folks, in the words of one of the guys that worked on our patio, they’re mind-blowing, died and gone to heaven good. I mean, can you get a better review than that?
The first couple of times I made these, I shared them with our neighbor who described them as the best cookies she had ever eaten. After my family freaked over them, I knew I had to share them with you, but every single time I’ve made them, they were gone before I had a chance to photograph them.
If you caught my post for Greek Pasta Salad, you know that we’re having our patio installed. And let’s just put it this way – I’ve been a real pain in the ass and have changed several things after they’ve been installed.
Lucky for me, the crew has been awesome and they just chuckle when I head outside and ask them to measure things for symmetry or question a paver or two that just isn’t quite right.
Yesterday was their last day on the job, so we picked up lunch for them at Chipotle and served up these fresh-out-of-the-oven Caramel Coconut Chocolate Chip Cookies for dessert.
They loved them so much, I baked up the rest of the dough to package up for them to take home. But this time, I saved a few to photograph so I could finally share them here on MBA.
I can take zero credit for the base dough as it’s from Jacques Torres and was featured in the New York Times. Pretty much every blogger has posted about it at some point or another. It is, without question, my favorite chocolate chip cookie dough – ever.
Don’t be turned off by the fact that you need two, yes, two kinds of flour. Or by the fact that it needs to chill for 24 hours because I promise you – it’s 100% worth it.
You’ll end up like me, stocking bread flour in your pantry just for these cookies. Because we all know, I don’t make a lot of bread.
You can even enjoy these cookies fresh from the oven any time by following my tips for how to freeze cookie dough.
I’d really love to know how you like these cookies, and I’d love it even more if you come share pictures of what you whip up in my new Facebook group. It’s allowing me to connect with you guys directly in a way I never have before and I LOVE IT.
And I also want to know what your signature dish is! Leave it in the comments, or come tell me on Facebook.
For more delicious cookie recipes, be sure to check out these Lemon Blueberry Muffin Top Cookies and these No Bake Cookies – both are sure fill any cookie craving!
Caramel Coconut Chocolate Chip Cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour 8 1/2 ounces
- 1 ⅔ cups bread flour 8 1/2 ounces
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 ¼ cups unsalted butter
- 1 ¼ cups light brown sugar 10 ounces
- 1 cup plus 2 tablespoons granulated sugar 8 ounces
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 10 ounce package Ghirardelli Caramel Chips
- 10 ounce package dark chocolate chips
- ¾ cup shredded unsweetened coconut
- ¾ cup chopped pecans
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in the caramel chips, chocolate chips, coconut and pecans and mix until the ingredients are evenly distributed through the cookie dough.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop large mounds of dough (the size of generous golf balls - about 2.5 ounces per cookie ball) onto the prepared baking sheet. Be sure to leave plenty of space between each dough ball. I typically bake 6 dough balls per cookie sheet. Bake until golden brown but still soft, 14 to 18 minutes.
- Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Notes
- For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
- I have baked these before the full 24 hour chill time and they simply just aren't as good.
PERFECTION!!! Followed to the letter and these just came out of oven! They are fabulous! Nice texture & taste! This is going into my rotation! Job well done Jaime!
So happy to hear you enjoyed the cookies, Kathy! Thanks so much for stopping by and leaving your feedback!
-Jamie
I have tried this recipe many times already, and I can’t get enough cookies xD
Great Recipe as always, keep up the good work <3
So happy to hear you enjoyed the cookies! Thanks so much for stopping by and leaving your feedback!
-Jamie
They sound amazing, but I have a question. What if I freeze dough overnight, once formed into balls? Should I wait 24 hours before I freeze? I want to have them on hand ready to bake. Thanks for your help!!
I think they will be just fine, Tessie!
Can you substitute all purpose flour for the cake and bread flour?
Linda-
You can, the texture will be different though. They are much better with the cake and bread flours. I hope this helps.
-Jamie
Oh my gosh. There aren’t adequate adjectives to describe this cookie. So worth every single ingredient. Decadently delicious is the best I can come up with. I used Ghirardelli caramel chips. So, so good.
These are seriously my favorite cookies – EVER! So glad you loved them too!
-Jamie
Baked the cookies today. I bake a LOT of cookies, have sold a LOT of cookies at markets. Known for making serious kick-butt cookies. THESE are the BEST, most KICK-BUTT cookies I have ever made. BF, who likes/loves everything I make and doesn’t like to play favorites, also said they are the BEST cookies I’ve made. THANK YOU!!!!
Aren’t they amazing, Wendy? I seriously can’t tell you how many times I have made these and every single time people freak out over them! Thanks so much for leaving your feedback!
-Jamie
When these cookies cool, are they soft or crisp?
Has anyone tried Kraft caramel bits instead of the Ghirardelli caramel chips?
Do any of you think the Ghiradelli caramel baking chips truly taste like caramel, OR just like a really sweet white chocolate? I wasn’t sure if doing milk chocolate chips (instead of semi-sweet) with them would be too sweet.
They’re definitely caramel-y, but they’re also sweet. I actually use them in these cookies and they are seriously my favorite cookies ever. Happy baking!
-Jamie
Hey there, first time poster here. Am in the process of making these cookies for the first time. Realized while weighing out flour that the weight in ounces appears to be wrong. 1 cup flour = 4.25 ounces and the recipe calls for 8.5 ounces of each. Something is off!
Kate-
You just blew my mind a little. I’ve been making them for years and as I said, the cookies are adapted from the NYT, so I didn’t think they’d get the measurements wrong. I’ve made these by weighing and using cup measurements and never noticed a difference. I just did some research and I definitely think the weights are off. Someone posted on the NYT post that Bread flour (1 cup = 4.25 oz) weighs more than Cake flour (1 cup = 3.53 oz); however, King Arthur Flour has them both listed as weighing 4.25 ounces per cup. So confusing. I need to do some more research. I hope they turned out well for you.
-Jamie