Levain Copycat Caramel Coconut Cookies

Inspired by the famous 6-ounce cookies from New York City’s Levain Bakery, these Levain copycat caramel coconut cookies are thick, chewy, and brimming with melty chocolate, sweetened coconut, and soft caramel bits. This bakery-style cookie recipe gets that soft center and golden brown edge just right, with a toasty coconut twist that makes them hard to resist.

I’ve tested a lot of Levain-style cookies over the years, and I always come back to their soft, slightly underbaked centers and crisp edges. This version builds on that classic cookie base with chewy coconut, gooey caramel, and rich chocolate.

Each bite of these chewy caramel coconut cookies has a perfect mix of textures from the melty chocolate to the toasty coconut edges. They bake up thick and tall, just like the original Levain Bakery cookies.

If you’re as hooked on big, gooey cookies as I am, don’t miss my Levain-inspired Oatmeal Raisin, Chocolate Chip, and Chocolate Peanut Butter Chip cookies too!

Why you’ll love this family favorite recipe!

The mix of caramel bits, semi-sweet chocolate chips, and sweetened coconut makes every bite rich, chewy, and flavorful. Using both cake flour and all-purpose flour creates that signature Levain-style texture with a soft center and crisp edges. And cold butter helps the cookie dough hold its shape better so the cookies bake up thick without needing a long chill time.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Caramel Bits or Soft Caramels – Little melty caramel pockets that make these cookies extra gooey and fun to eat.
Salted Butter – Cold, cubed butter helps the cookies bake up thick and soft in the center. Unsalted works too, just add a pinch more salt.
Light Brown Sugar – Adds moisture and a subtle caramel flavor that plays so well with the coconut.
Granulated Sugar – Keeps the sweetness balanced and helps the edges get just a little crisp.
Eggs – For binding and a soft, rich texture.
Pure Vanilla Extract – Adds depth and warmth to the cookie base.
All-Purpose Flour – Gives structure and works with the cake flour for that perfect Levain-style bite.
Cake Flour – Lightens things up for a tender, soft center.
Cornstarch – Helps with that soft, chewy texture.
Baking Soda – Lifts the dough and helps everything brown nicely.
Salt – Brings out all the flavors and balances the sweetness.
Semisweet Chocolate Chips – Just sweet enough to balance the caramel and coconut without being overwhelming.
Shredded, Sweetened Coconut – Adds chew and sweetness. Unsweetened works too, but the flavor is less rich.

Ingredients for making caramel coconut cookies.

How to Make Levain Copycat Caramel Coconut Cookies

Preheat oven. Set your oven to 400°F and let it preheat for 15-20 minutes. Line baking sheets with parchment paper so you’re ready to go.
Cream butter and sugars. Beat cold, cubed butter with both sugars on medium-low speed until it starts to come together, then increase to medium-high and mix for 4 minutes, scraping the bowl once. The mixture should look light and creamy. Add the eggs and vanilla and mix just until combined.
Add dry ingredients. Add the all-purpose flour, cake flour, cornstarch, baking soda, and salt. Pulse the mixer until the dough starts to come together.

Adding eggs and vanilla to creamed butter and sugar.

Adding dry ingredients to make cookie dough with bowls of caramel, coconut, and chocolate chips nearby.

Add mix-ins. Toss in the semisweet chocolate chips and chopped walnuts (if using).
Mix gently. Give it one more mix on low, just until the chips and nuts are evenly spread throughout the dough.

Adding soft caramels, chocolate chips, and coconut to cookie dough.

Cookie dough in a bowl with a red spatula.

Shape and bake. Use a large cookie scoop to portion the dough into 8 cookie dough balls, about 6 ounces each. Arrange 4 per pan on prepared baking sheets lined with parchment paper, leaving space between them. Bake for 10-14 minutes, until golden brown around the edges and slightly underbaked in the middle. Let them rest on the pan for 15 minutes to finish setting.

Four large balls of cookie dough on a baking sheet lined with parchment paper.

Recipe FAQ’s

Do I really need cake flour?

For the best results, yes. Cake flour gives these cookies that tender, soft texture that makes them feel just like a bakery cookie. If needed, you can sub in a homemade version using all-purpose flour and cornstarch.

How should I store baked cookies?

Once the cookies are completely cool, store them in an airtight container at room temperature for up to 4 days. They stay soft and chewy, especially if you keep them in a single layer or separate with parchment paper.

Can I freeze the cookie dough?

Yes! Scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer-safe container. You can bake them straight from frozen – just add an extra minute or two to the bake time.

Can I make the dough ahead of time?

Definitely. You can prep the dough balls and refrigerate them for up to 48 hours. Let them sit at room temperature for 10-15 minutes before baking so they spread properly.

Tips for Success

A light sprinkle of sea salt right after baking adds a delightful contrast.
Weigh your dough into roughly 6-ounce balls for the perfect thick cookie.
Use parchment paper to help the cookies bake evenly and keep them in shape.
Slightly underbaking is fine – they’ll finish setting as they cool.

An image of a stack of caramel coconut cookies.

An overhead image of Levain copycat caramel coconut cookies.

A Trick for Caramel That Leaks While Baking

If any caramel bits melt and slide out while baking, just use a small spatula or the backs of two spoons to gently push them back toward the cookie right when they come out of the oven. It helps keep the cookies looking pretty and gives you those chewy caramel edges everyone loves.

Substitutions and Variations

Swap the semisweet chocolate chips for milk chocolate if you prefer a sweeter cookie, or go with mini chips for more even chocolate distribution.
Use dark chocolate chips or chopped bars instead of chips for those rich, melty pools throughout the cookie.
Skip the caramel entirely and replace it with butterscotch chips for a different take on the chewy-sweet vibe.