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Levain Caramel Coconut Cookies Recipe

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★★★★

3.9 from 63 reviews

These Levain Caramel Coconut Cookies are rich, decadent treats featuring a perfect blend of salted butter, brown and granulated sugars, chocolate chips, shredded coconut, and soft caramel bits. Baked to achieve a slightly underbaked, chewy center with a crisp edge, these cookies are ideal for those who love a complex texture and indulgent caramel flavor in every bite.

Ingredients

Scale

Wet Ingredients

  • 1 cup (227g) salted butter (cubed, cold)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Sugars

  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) granulated sugar

Dry Ingredients

  • 1 1/2 cups (188g) all-purpose flour
  • 1 1/2 cups (179g) cake flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Add-ins

  • 2 cups semisweet chocolate chips
  • 2 cups shredded, sweetened coconut
  • 1/2 cup caramel bits or soft caramels cut in half

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C) for at least 15-20 minutes to ensure even baking. Line two baking sheets with parchment paper to prevent sticking and to help with even cookie bake.
  2. Cream Butter and Sugars: In a large bowl using a stand mixer, beat the cold, cubed salted butter with the light brown and granulated sugars on medium-low speed until they start to come together. Increase to medium-high speed and continue to beat for 4 minutes, stopping to scrape down the sides once halfway through. The mixture should become light in color and creamy in texture.
  3. Add Eggs and Vanilla: Incorporate the eggs and pure vanilla extract into the butter-sugar mixture. Beat just until combined to maintain the airy texture.
  4. Combine Dry Ingredients: Add the all-purpose flour, cake flour, cornstarch, baking soda, and salt to the wet mixture. Pulse or mix slowly until the dough begins to come together but is not overworked.
  5. Fold in Add-ins: Gently mix in the semisweet chocolate chips, shredded sweetened coconut, and caramel bits until evenly distributed throughout the cookie dough.
  6. Scoop Dough: Using a large cookie scoop, portion the dough into about 8 large balls, each weighing approximately 6 ounces. Place only 4 cookies per baking sheet, spaced sufficiently to allow spreading during baking.
  7. Bake Cookies: Bake in the preheated oven for 10-14 minutes. The cookies should be lightly browned on the edges but still doughy and slightly underbaked in the center to achieve the signature chewy texture.
  8. Cool Before Serving: Let the cookies cool on the baking sheets for at least 15 minutes. This allows them to set up and continue cooking gently from residual heat before transferring or serving.
  9. Storage: Store any leftover cookies in an airtight container at room temperature for up to 4 days, maintaining their texture and flavor.

Notes

  • Using cold, cubed butter is important to create a thick cookie dough that holds shape and yields a chewy texture.
  • Do not overbake; cookies should be slightly underbaked in the center to get that desirable soft, gooey interior.
  • Spacing cookies properly on the baking sheet prevents them from merging into one large cookie.
  • Let the cookies cool completely on the baking sheet before removing to avoid breaking the delicate texture.
  • For extra flavor, caramel bits can be substituted with roughly chopped soft caramels or caramel candies.

Keywords: Levain cookies, caramel coconut cookies, chocolate chip cookies, chewy cookies, homemade cookies, caramel cookies, coconut cookies, dessert cookies

Find it online: https://foodiecara.com/levain-caramel-coconut-cookies-recipe/