These thick, bakery-style Levain Caramel Coconut Cookies deliver gooey caramel, melty chocolate, and sweet coconut in every bite. The secret is creaming butter and sugars properly, using a blend of flours, and intentionally underbaking for a doughy center.
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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.
Add the eggs and vanilla. Beat again just until combined.
Add the all-purpose flour, cake flour, cornstarch, baking soda, and salt and pulse until the cookie dough starts to come together.
Add the chocolate chips, coconut, and caramel bits. Mix again, just until everything is evenly dispersed throughout the cookie dough.
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.
Store baked cookies in an airtight container on the counter for up to 4 days. Freeze dough balls (uncooked) for up to 2 months and bake from frozen, adding 2–3 minutes to baking time.
stand mixer · large cookie scoop
Use cold, cubed butter and ensure you're not overbaking. Bake for 10-14 minutes until lightly browned on the outside but still doughy in the center. Let them cool on the sheet for at least 15 minutes—they continue to cook from residual heat.
You can use all all-purpose flour, but you'll lose some of the tender crumb. The cake flour creates a softer, chewier texture closer to Levain's style.
Cut caramel bits in half as directed and distribute them evenly throughout the dough. Avoid overfilling one area. If using soft caramels, cut them into smaller pieces.
Yes, scoop and freeze dough balls for up to 2 months. Bake directly from frozen, adding 2–3 extra minutes to the baking time.
Store in an airtight container on the counter for up to 4 days. For longer storage, freeze baked cookies for up to 3 months.
