Caramel Coconut Chocolate Chip Cookies

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!

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.

Caramel Coconut Chocolate Chip Cookies are brimming with chocolate, caramel chips, coconut and pecans to create the most popular cookie I've ever made. This recipe is sure to become your new favorite!

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?

Caramel Coconut Chocolate Chip Cookies are brimming with chocolate, caramel chips, coconut and pecans to create the most popular cookie I've ever made. This is the PERFECT chocolate chip cookie!

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.

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 to make them!

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.

Caramel Coconut Chocolate Chip Cookies are brimming with chocolate, caramel chips, coconut and pecans to create the most popular cookie I've ever made. And I think you'll love them too!

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.

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

Yield: about 2 dozen large cookies

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes, plus at least 24 hours chilling

Ingredients:

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 10 ounce package Ghirardelli Caramel Chips
  • 10 ounce package dark chocolate chips
  • 3/4 cup shredded unsweetened coconut
  • 3/4 cup chopped pecans

Directions:

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  6. 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.
  7. 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.
Recipe slightly adapted from The New York Times

22 Responses to “Caramel Coconut Chocolate Chip Cookies”

  1. Linsay — July 21, 2017 at 9:46 pm

    These look amazing! What could I substitute for the caramel chips? I don’t want to substitute but I can’t find them anywhere near me.

    Reply

    • Jamie — July 24, 2017 at 2:54 pm

      Linsay-
      Unfortunately, I don’t know of a substitute. I found them at Target if you happen to live near one. You could also try butterscotch chips, but I have never made this substitution. Thanks for stopping by!
      -Jamie

  2. Karen — July 22, 2017 at 10:39 am

    A family member has an allergy to coconut. :( I would still like to make these cookies. Can I substitute something or just leave it out? I am sad because I love coconut! If I make them with, I will be eating them all and that is not good. Thanks!

    Reply

    • Jamie — July 24, 2017 at 2:52 pm

      Karen-
      You can just omit it! Thanks for stopping by!
      -Jamie

  3. Margot — July 22, 2017 at 10:49 am

    Is there a problem with the “print recipe” link? When I click on it my preview shows the whole blog post printing out.

    Reply

    • Jamie — July 24, 2017 at 2:51 pm

      Thanks for bringing this to my attention, we are looking into it right now.
      -Jamie

  4. Carol — July 23, 2017 at 8:49 am

    These look great! I have yet to try the bread flour and cake flour for chocolate chip cookies. Been doing the melted butter and extra egg yoke one for years, which my family loves. I will have to try this.

    Reply

    • Jamie — July 24, 2017 at 3:12 pm

      Carol-
      Ooooh, I need to try that! Thanks for sharing.
      -Jamie

  5. Diane D — July 23, 2017 at 4:53 pm

    Please help! This recipe sounds amazing and I so want to bake these cookies. Cannot find the caramel chips in any of the stores in the Portland Or metro area. No Amazon. please share your source.
    Thank you

    Reply

    • Jamie — July 24, 2017 at 2:46 pm

      Diane-
      Hello! I stated in the post that I found them at Target. I hope this helps.
      -Jamie

  6. Karly — July 25, 2017 at 10:33 am

    I can hardly handle the deliciousnes.s. These look so soft and gooey and perfect!

    Reply

    • Jamie — July 26, 2017 at 4:43 pm

      Thanks so much for stopping by, Karly!

  7. JulieD — July 25, 2017 at 4:59 pm

    These look sooo good, Jamie!

    Reply

    • Jamie — July 26, 2017 at 4:44 pm

      Thanks so much, Julie!

  8. Patricia — July 25, 2017 at 8:38 pm

    I found salted caramel chips at Krogers. They are chilling now. Will be baking them tomorrow.

    Reply

    • Jamie — July 26, 2017 at 4:45 pm

      So glad you found them, Patricia! Definitely let me know what you think of them!
      -Jamie

  9. This just sounds and looks like perfection!! I love all things salted caramel, so why not bake that into a cookie? I just hope mine come out as perfectly shaped as yours did! Just the right amount of puff!

    Reply

    • Jamie — July 29, 2017 at 12:17 pm

      They’re so good, Kristin! I hope you love them as much as we do!
      -Jamie

  10. Carol — August 2, 2017 at 6:08 am

    Jamie-I did end up making these this weekend with just dark chocolate chips , no caramel, coconut or pecans. I didn’t refrigerate (no time) and they were so good! I will try refrigerating next time.

    Reply

    • Jamie — August 2, 2017 at 4:45 pm

      Carol-
      I am so glad you enjoyed them! Yes, definitely let the refrigerate the next time! Enjoy!
      -Jamie

  11. Kate — August 4, 2017 at 4:15 pm

    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!

    Reply

    • Jamie — August 6, 2017 at 12:36 pm

      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

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