Leavened Caramel Coconut Cookies
Delightful cookies combining buttery flavor, sweet coconut crunch, and indulgent caramel, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups shredded coconut (sweetened or unsweetened, based on preference)
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup chopped nuts (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture until just combined.
- Fold in the shredded coconut and optional chopped nuts, mixing until evenly distributed.
- Gently stir in the caramel sauce, being careful not to overmix; you want swirls of caramel throughout the dough.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges turn golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For the best texture, ensure your butter is at room temperature and consider browning it for added flavor. Lightly toast the shredded coconut for extra sweetness and crunch. To store, keep in an airtight container at room temperature; you can freeze for longer storage.