Coconut Cookies
Buttery, chewy Coconut Cookies! These cookies are made with flake coconut and (optional) caramel chips, then are dunked in dark chocolate and topped off with toasted coconut!
- Prep time
- 25 min
- Cook time
- 12 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup butter room temperature
- 1 cup brown sugar tightly packed
- ½ cup sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch (cornflour in UK)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 ½ cups unsweetened coconut flakes* (divided)
- 1 cup caramel baking chips
- 10 oz dark chocolate melting wafers** (optional)
Instructions
- 1
Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- 2
Add eggs, one at a time, beating until combined.
- 3
Stir in vanilla and coconut extract.
- 4
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- 5
Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- 6
Gradually stir in 3 cups coconut flakes and caramel chips until completely combined.
- 7
Chill dough in refrigerator for 30 minutes.
- 8
Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- 9
Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart (for very round cookies, briefly roll between your hands to form into smooth balls).
- 10
Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- 11
Allow cookies to cool completely on cookie sheet before dipping in dark chocolate (if using).
- 12
If dipping in chocolate: Prepare melting wafers according to package instructions, heating until melted.
- 13
Dip cookies about ½-way into the chocolate and transfer to wax paper. Sprinkle with remaining ½ cup coconut (if using) and allow chocolate to set before serving.