Buttery shortbread cookies topped with layers of gooey caramel, sweetened coconut and a chocolate drizzle. Every bite of these coconut caramel cookies is bursting with flavor!
Similar to a Samoa Cookie
I consider myself an avid cookie connoisseur and these might just be one of the best cookie recipes ever. They taste like a mix between my favorite Twix bars and almond joy cookies. Pure caramel, coconut and chocolate heaven!
My friend challenged me to make a copycat cookie of the Cocomel from Suss Cookie Co. in Utah. I’m always up for a challenge, so I started testing and came up with these delicious coconut caramel cookies dipped in chocolate. Honestly, I was so happy with how they came out and they really are one of my new favorite cookies! They’ve got all the flavors of a samoa cookie but way better! My friend said “You nailed it! They are amazing – maybe even better than the original!”
If you love don’t love coconut you can leave out the coconut (I left a few plain ones for my kids), but honestly I feel like the combination of the chocolate, caramel and coconut are perfection. These cookies do take a bit more work than your average shortbread cookie, but they are so worth the extra time!
How to make coconut caramel cookies
- COOKIES. Start by cutting the butter into cubes and then add to a large mixing bowl. Mix on medium speed to break it up a bit (around 30 seconds). Next mix in the sugar and cream for about 1 minute, then add the egg, egg yolk, vanilla and 1 Tablespoon of water. Mix until combined and smooth. Stir in the dry ingredients (only use half of the flour) until combined. Then add the remaining flour and mix just until combined. Scoop the dough onto a baking sheet and gently press down on the tops a little. Bake for 8 to 10 minutes, then transfer to a cooling rack to cool.
- CHOCOLATE. Melt the chocolate and butter together and stir until smooth. Then flip the cookies over and spread about 1 teaspoon of melted chocolate on the bottoms. Let dry. Don’t discard the remaining melted chocolate…we’ll use that later.
- CARAMEL. Melt the caramel and heavy cream together and stir until smooth. Flip the cookies over (with the chocolate base facing down on the pan) and spread the caramel on top. Sprinkle with coconut immediately after adding the caramel layer. Repeat with all cookies. Then melt the remaining chocolate and drizzle over the tops of the cookies.
- Parchment. The parchment paper plays a few different roles in this recipe. Not only does it line your baking sheet so that the bottoms of the cookies don’t brown, but it is also perfect for decorating your cookies on. So make sure not to throw it away before decorating!
- Don’t over mix. The beauty of a shortbread cookie is it’s super soft and buttery texture. Make sure not to over mix the dough so that it stays nice and tender. Mix just until combined.
- Don’t over bake. These aren’t the type of cookies that you want to brown in the oven. Watch them carefully while they bake and take them out when the tops are no longer wet. You don’t want the bottoms to brown or they won’t have the soft texture we’re aiming for.
- Work fast. Make sure to immediately add the coconut after spreading on the caramel layer. The caramel dries fast, so you want to add the coconut while it’s still wet so that it will stick onto the cookie!
- Coconut. Feel free to use toasted coconut for an extra boost of flavor. You can also omit the coconut all together if preferred.
- Repurpose leftovers. Use any leftover chocolate or caramel to make a few chocolate turtles or chocolate covered pretzel rods.
More desserts you’ll love:
Coconut Caramel Cookies
- 6 ounces semi-sweet chocolate (more if needed)
- 1/2 Tablespoon butter
- 8 ounces kraft caramel bits
- 1 Tablespoon heavy cream
- 1/2 cup sweetened coconut flakes
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or a silicone mat. Set aside.
- Cube the butter into a large mixing bowl. Mix on medium speed for about 30 seconds to break up the butter. Then add in the sugar and cream and mix for 1 minute or until combined. Next add in the egg, egg yolk, vanilla and 1 Tablespoon of water. Mix until combined.
- Sprinkle the salt, baking soda and cream of tarter with half of the flour and mix until combined. Then add in the remainder of the flour and mix just until combined. Do not over mix.
- Using a large cookie scoop, scoop the dough onto the prepared baking sheets. Gently press down the dough balls a little. Bake for 8-10 minutes, or until the tops are no longer wet. Watch them closely towards the end, you don't want the bottom to turn golden brown or they will not be soft.
- Remove them from the oven and then allow to cool on the pan for a few minutes. Then transfer to a cooling rack. Keep the parchment lined pans out to decorate the cookies on later.
- Once the cookies are cooled, flip them over onto the parchment paper. Then melt the chocolate and butter in a saucepan over low heat or in the microwave for 1 minute at 50% power. Stir until melted and then add about a teaspoon to the bottom of the cookie. Using a spatula, spread the chocolate around the base of the cookies and then place back onto the parchment paper to dry. Save the remainder of the chocolate.
- Once the chocolate has hardened, flip the cookies upright. Then combine the caramel and heavy cream and melt in a saucepan over low heat or in the microwave for 1 minute at 50% power. Then use a spatula to spread the caramel over the tops. Immediately after you add the caramel on one cookie, sprinkle the coconut over top and gently press into the caramel. Then repeat with all of the cookies.
- Melt the remainder of the chocolate down. Then place into a frosting bag (or zip top bag). Then snip off the edge with scissors and drizzle the chocolate over the tops of the cookies.
- Once cookies have set, store in an air tight container for up to 3 days.