Levain Bakery Caramel Coconut Chocolate Chip Cookies

Name: Levain Bakery Caramel Coconut Chocolate Chip Cookies
Prep time: 20 min
Cook time: 9 min
Yield: 10 serving
Ingredients: 1 cup unsalted butter; 1 cup brown sugar; 1/2 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 cups Cake Flour *; 1 teaspoon cornstarch; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups sweetened flaked coconut; 2 cups semi-sweet chocolate chips; 16 soft caramels

User Reviews

5.0

105 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
10
Course
Dessert
Cuisine
American

Levain Bakery Caramel Coconut Chocolate Chip Cookies

Vivian Jenkins

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Soft, chewy thick Levain Bakery Caramel Coconut Cookies made with rich caramel, sweet coconut flakes, and semisweet chocolate chips. This seasonal Levain Bakery cookie recipe is the perfect coconut caramel cookie.

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Ingredients

Servings

1 cup unsalted butter (cold, cut into cubes)
1 cup brown sugar (packed)
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract (optional)
1 1/2 cups all-purpose flour
1 1/2 cups Cake Flour *
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sweetened flaked coconut
2 cups semi-sweet chocolate chips
16 soft caramels (Werther's or Kraft, cut into small pieces)

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Instructions

Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl.
Add eggs and vanilla and mix for 1 minute longer.
Stir in all-purpose flour, cake flour, cornstarch, baking soda, and salt.
Fold in coconut and chocolate chips.
Roll the dough into 6-ounce large balls. Place on a parchment paper lined light colored baking sheet.
Cut the caramels into small pieces. Place the caramels in and around the center of the cookie. This is important so the caramel doesn't get close to the outside of the cookie which may result in the caramel sticking to the pan.
Space the cookies apart with only 4 or 5 on each baking sheet. Bake for 8 1/2 - 10 minutes or until a light golden color.
Remove from the oven and allow the cookies to set up for about 10-15 minutes before removing from the pan.

Notes

What if I don't have cake flour?
If you don't have cake flour, you can use 3 cups of all-purpose flour.
What types of caramels should I use in this recipe?
I used the Werther's Originals SOFT CHEWY caramels. Don't use hard caramels in this cookie recipe. You can also use Kraft caramels or caramel bits.