Indulge in Caramel Coconut Chocolate Cookies
Ingredients
Scale
- 1 cupunsalted butter, softened
- 1/2 cupgranulated sugar
- 1/2 cupbrown sugar, packed
- 1large egg
- 1 teaspoonvanilla extract
- 2 cupsall-purpose flour
- 1/2 teaspoonbaking soda
- 1/4 teaspoonsalt
- 1 1/2 cupssweetened shredded coconut, toasted
- 1 cupcaramel sauce
- 2 cupssemi-sweet chocolate, melted
Instructions
- Begin by preheating your oven to 350°F (175°C). This is a crucial first step so that the cookies bake evenly. While your oven heats up, take a baking sheet and line it with parchment paper.
- In a large mixing bowl, use a hand mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar. Mix until the mixture becomes light and fluffy, about 3-4 minutes.
- Once your butter and sugar are nicely creamed, add in the large egg and vanilla extract. Continue mixing until these ingredients are thoroughly incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually add this to the butter and sugar mixture, stirring gently to combine.
- Once your wet and dry ingredients are just combined, fold in 1 cup of toasted coconut, reserving the extra half cup for later use.
- Using your hands or an ice cream scoop, roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Place the baking sheet in your preheated oven and bake the cookies for 10-12 minutes, until edges are golden brown.
- Remove the cookies from the oven and let them cool on a wire rack. Once cool, generously drizzle caramel sauce over the top of each cookie.
- Melt your semi-sweet chocolate and dip the tops of your caramel-coated cookies into it, letting any excess drip off.
- While the chocolate is still wet, sprinkle the remaining toasted coconut over the tops of your cookies. Let set before serving.
Notes
Cookies can be stored in an airtight container for up to a week, but are best enjoyed fresh!
Nutrition
- Calories: Approximately 200 kcal per cookie
- Protein: 2 g per cookie