Chocolate Coconut Caramel Cookies Recipe

Chocolate Coconut Caramel Cookies

These chocolate coconut caramel cookies are for the true treat lover! A thick sugar cookie dipped in chocolate, topped with caramel frosting, sprinkled with toasted coconut and drizzled in chocolate. 




Preheat oven to 350 degrees.

These cookies are a bit of a labor of love, so let me just run through all the steps before we get started. To make these you are going to need to:

It’s worth it in the end. Let’s get started.

Sugar Cookies:

Mix cooking dough by creaming butter and sugar. Then add the egg and mix well. Add remaining ingredients and mix till combined. If the dough seems too wet add a tiny bit more flour and mix again.

Roll large balls of cookie dough-about twice the size of a normal cookie dough ball. Mine filled my whole palm:

Chocolate Coconut Caramel Cookies

Your dough should make approximately 12 cookies. Make sure that you leave plenty of space between each cookie. I only put 6 on each cookie sheet.

After you place the balls on a cookie sheet (preferably using a Silpat baking mat-if not, lightly greased), smash them down lightly:


Bake for about 10-12 minutes or until just starting to brown around the edges. While cookies are baking, toast your coconut.