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levain coconut caramel cookies
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Levain Coconut Caramel Cookies

Prep Time 13 minutes
Cook Time 12 minutes
Cooling 30 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 1 cup salted softened butter, softened, 226 g
  • 3/4 cup lightly packed dark brown sugar 100 g
  • 1/2 cup granulated sugar 100 g
  • 2 eggs
  • 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour 180 g
  • 1 1/4 cups cake flour 160 g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sweetened, shreddd coconut flakes 160 g
  • 2 cups chocolate chips 12 oz
  • 1/2 cup caramel bits or toffee bits 75 g

Instructions

  • Preheat the oven to 400 degrees fahrenheit
  • In the base of a stand mixer or a medium mixing bowl with a hand mixer, add the softened butter and sugar. Beat together on medium speed until light and fluffy (about 2 minutes)
    levain coconut caramel cookie dough
  • Add in the eggs and vanilla and mix on medium until well combined (about 30 seconds)
    levain coconut caramel cookie dough
  • Add in the dry ingredients and mix on low until just combined
    creamed butter and sugar
  • Add in the coconut, chocolate chips, and caramel or toffee and mix until just combined
    levain coconut caramel cookie dough
  • Scoop the dough into 8 6-ounce balls and place on two parchment lined cookie sheets. Don't roll your balls between your hands to make them smooth. Instead leave them stacked with ragged edges. Pile them high when you scoop. It should look a little bit like 2" - 3" ragged stack of cookie dough versus a perfectly round ball. There should be 4 cookies per pan
    levain coconut caramel cookie dough
  • Bake for 12-14 minutes. They should be golden on the outside and still soft in the middle
  • Let cool for at least 30 minutes before enjoying