Levain Caramel Coconut Cookies

5 from 1 vote

Thick, bakery-style cookies packed with gooey caramel, melty chocolate chips, and sweet coconut. Inspired by Levain Bakery, but easy to make at home.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Author: Amy Nash

Ingredients

1 cup (227g) salted butter cubed, cold
1 cup (200g) light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
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
2 cups semisweet chocolate chips
2 cups shredded, sweetened coconut
1/2 cup caramel bits or soft caramels that have been cut in half

Instructions

Preheat oven to 400°F for at least 15-20 minutes. Line two baking sheets with parchment paper.
In a large bowl of a stand mixer, beat the butter and sugars on medium-low speed until they start to come together, then increase the speed to medium-high for 4 minutes, stopping and scraping the bowl once partway through. It should be light and creamy.
1 cup (227g) salted butter, 1 cup (200g) light brown sugar, 1/2 cup (100g) granulated sugar
Add the eggs and vanilla. Beat again just until combined.
2 large eggs, 2 teaspoons pure vanilla extract
Add the all-purpose flour, cake flour, cornstarch, baking soda, and salt and pulse until the cookie dough starts to come together.
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 the chocolate chips, coconut, and caramel bits. Mix again, just until everything is evenly dispersed throughout the cookie dough.
2 cups semisweet chocolate chips, 2 cups shredded, sweetened coconut, 1/2 cup caramel bits or soft caramels that have been cut in half
Use a large cookie scoop to scoop into about 8 balls of cookie dough, each about 6-ounces by weight. Space the cookies far enough apart on the baking sheet that they have some room to spread. I stick to 4 cookies per pan.
Bake for 10-14 minutes until lightly browned on the outside but still doughy and slightly underbaked in the centers. Let cool on the baking sheet for at least 15 minutes before removing or serving. The cookies will continue to set up and cook a bit from the residual heat during this time.
Store leftover cookies in an airtight container on the counter for up to 4 days.

Notes

Weigh your dough for consistently thick, bakery-style cookies - 6 ounces is just right.
Don’t overbake! The centers should look slightly underdone when you pull them out.
Press a few extra chocolate chips or caramel bits into the tops before baking for a pretty finish.
A pinch of flaky sea salt on top adds a great sweet-salty contrast (totally optional, but delicious).

Storage & Make Ahead

Store: Keep cookies in an airtight container at room temperature for up to 4 days.
Freeze: Freeze unbaked cookie dough balls on a sheet pan, then transfer to a freezer-safe container.
Reheat: Warm baked cookies in the microwave for 10–15 seconds to bring back that gooey center.
Make Ahead: Dough can be made up to 48 hours in advance. Chill the cookie dough balls and let them sit at room temp for 10–15 minutes before baking.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.