This is an easy, homemade Caramel Coconut cookie recipe, also known as Girl Scout Cookies! These cookies are all loaded with caramel, melted chocolate, and toasted coconut shreds!
Want to add some extra delicious treats to go with your Caramel Coconut Cookies? Consider our French Macarons, Brownie Cookies, or Lemon Bars to create a full dessert selection!
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Caramel Coconut Cookies are a delightful treat enjoyed year-round, with heightened popularity during spring gatherings, summer picnics, fall festivities, and winter holidays.
Variations
Looking to put a unique twist on your Caramel Coconut Cookies? Here are some creative variations to customize this recipe to your liking:
- Nutty Delight - Add chopped pecans or walnuts to the cookie dough mixture, stir with a hand mixer, and sprinkle with a teaspoon of salt.
- Chocolate Lover's Dream - Swap baking chips with white or dark chocolate chunks in the mixture and add a teaspoon of sea salt.
- Tropical Twist - Mix diced pineapple or mango into the caramel-coconut mixture and stir in a teaspoon of sea salt.
Substitutions
If you need to make some ingredient swaps due to dietary restrictions or personal preferences, here are some options:
- Dairy-Free - Use coconut oil instead of butter, almond milk instead of milk, and brown sugar for richness.
- Gluten-Free - Substitute traditional flour with gluten-free cake flour and add a teaspoon of baking soda to the mixture.
- Vegan-Friendly - Choose plant-based caramel and skip milk, opting for brown sugar instead of regular sugar.
Storage
- Freeze cooled cookie dough balls on a cooling rack, then transfer to a refrigerator freezer bag for up to 2-3 months.
- Store cookies in an airtight container at room temperature for up to one week, placing a slice of bread to maintain chewiness.
- Refrigerate leftover cookies with caramel-coconut topping on a wire rack to preserve freshness.
Ingredients
These are the Caramel Coconut Cookies ingredients that you will need:
- butter, softened
- sugar
- flour
- baking powder
- vanilla extract
- milk
- sweetened coconut
- caramel
- milk
- baking chips
See recipe card for quantities.
Instructions
Preheat oven to 350F and prepare a baking sheet by using a baking mat or parchment paper.
In a large bowl, mix butter, sugar, and mix until well combined. Add flour, baking powder, vanilla extract, milk, and mix until well combined:
The final cookie dough will look like this:
Place parchment paper on table, place cookie dough on top, followed by another sheet of parchment paper and roll out until the desired thickness:
Cut cookies into shapes and place on pan and bake for 9-11 minutes or until golden brown.:
In another baking sheet, place coconut and spread out to evenly cook it. Bake for 10 minutes:
In a microwave-safe bowl, add caramel and milk and warm for 15-20 seconds:
Add coconut into the caramel bowl and mix. Place on top of the cookie:
Melt chocolate and cover the bottom of the cookie with chocolate:
Drizzle chocolate over the cookie generously:
Don't they look delicious? These Caramel Coconut Cookies are so fun to make and so quick to find the ingredients.
Frequently Asked Questions
Here are more delicious cookie recipes that you should try:
- Snickerdoodle Eggnog Cookies
- Chocolate Chip Meringue Cookies
- Brownie Meringue Cookies | 5 Ingredients ONLY
- No-Bake Cookie Dough Truffles
- 3 Ingredient Nutella Cookies
Caramel Coconut Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- 1 (14) oz bag sweetened coconut
- 5 oz caramel
- 1 tablespoon milk
- ⅓ cup chocolate baking chips or candy melts
Instructions
- Preheat oven to 350F and prepare baking sheet by using a baking mat or parchment paper.
- In a large bowl, mix butter, sugar, and mix until well combined. Add flour, baking powder, vanilla extract, milk, and mix until well combined.
- Place parchment paper on table, place cookie dough on top, followed by another sheet of parchment paper and roll out until the desired thickness. Cut cookies into shapes and place on pan.
- Bake for 9-11 minutes or until golden brown.
- In another baking sheet, place coconut, spread out and bake for 10 minutes.
- In a microwave safe bowl, add caramel and milk and warm for 15-20 seconds. Add coconut into the caramel bowl and mix. Place on top of the cookie.
- Melt chocolate in a double boiler and cover the bottom of the cookie with chocolate, drizzle chocolate over cookie.
Watch The Recipe Video!
Bonnie says
Great recipe! Keep it up!
Lainey says
Thank you so much for your kind words, Bonnie!
Irven says
We've got more coconuts than we know what to do with in this country! I absolutely have to give this recipe a try. 😄
Elie W says
These cookies were addicting. Has a lot of steps but worth it!
Lainey says
Thank you for trying out this cookie recipe, Elie. It seems that you're a diligent baker. Keep it up! 🙂