Chocolate Caramel Coconut Cookies are like German Chocolate Cake in cookie form! A fudgy chocolate cookie, topped with caramel coated coconut and drizzled with melted chocolate. There is so much to love!
Oh friends, this is it! Today is the FINAL DAY in the 12 Days of Christmas Cookie Series! I have LOVED every minute of this series. I hope you have too.
If you have missed any of the first 11 days, scroll to the bottom of this post where I am recapping all the fun cookies! I think there is something on the list for everyone!
BUT let’s finish the 12 days on a high note. With chocolate. And caramel. And coconut. You in?
The base of these cookies is a lot like a chocolate thumbprint…so really could could “fill” them with just about anything!
But today, caramel and coconut is where it’s at!
When they bake they look a little like this…
Pretty enough, but what if…WHAT IF… we drizzled them with more chocolate. I mean I wouldn’t be opposed.
Chocolate Caramel Coconut Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
This recipe is part of our collection of cookies for cake lovers! These thick chocolate cookies are reminiscent of German chocolate cake in a portable, bite-sized form. The thick chocolate, made-from-scratch cookie is topped with a caramel coated coconut and a rich chocolate drizzle.
Ingredients
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/3 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- 2 cup sweetened flaked coconut
- 1/3 cup caramel sauce
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a bowl of your stand mixer fitted with the paddle attachment, mix butter and sugar together on medium speed for 2 minutes.
- Turn the mixer to low and add vanilla, milk, cocoa powder, salt, baking powder, and baking soda. Once combined, turn the mixer up to medium and mix until smooth, and combine, scraping sides of bowl as necessary.
- Add flour and mix until just incorporated.
- Form dough into 1-inch balls and place on the prepared baking sheet. Press the center of each dough ball down with your thumb creating an indent. Set aside.
- In a medium bowl combine coconut and caramel, stirring until evenly mixed. Spoon a teaspoon-sized amount of caramel into the indent of each cookie. Bake for 8-10 minutes, or until the cookies are set.
- Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer to a wire rack to cool completely.
- Place chocolate chips in a small bowl, heat in 20-second increments, stirring in between each, until chocolate is melted and smooth. Place melted chocolate in a small zip top bag with the corner snipped off and drizzle cookies with melted chocolate.
- Allow chocolate to set before storing.
Notes
Store in an airtight container for up to 3 days for best freshness.
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Find more recipes like this:
And like I said, if you missed any of the the first 11 days, here you go…
Day 1: 3 Ingredient Shortbread
Day 2: Double Chocolate Mocha Cookies
Day 3: Salted Caramel Pinwheel Cookies
Day 4: Perfect Spritz Cookies
Day 5: Lemon Thumbprint Cookies
Day 6: Milk Chocolate Lace Sandwich Cookies
Day 7: Coconut Snowman Cookies
Day 8: Red Velvet Snowball Cookies
Day 9: Soft Molasses Cookies
Day 10: Orange Cranberry Meltaway Cookies
Day 11: Italian Ricotta Cookies
Just wondering where the actual recipe is? Thanks again Rachel
Here’s the link! https://www.imperialsugar.com/recipes/chocolate-caramel-cookies
Hi. I noticed the recipe calls for extra fine sugar. I can’t seem to find it in my local grocery store.
Does it have to be extra fine or will regular sugar be ok?
regular will be ok!
I was wondering about adding an egg to the cookie dough ingredients. I was surprised that there wasn’t one and thought the cookies were a shade dry. Would the egg help?
you could add an egg to the dough, sure. Sorry you found the cookies to be a little dry!
Would you recommend freezing the dough balls before baking? I can’t wait to try this out for a cookie tray for my husband’s work! 🙂
you can do that!
I didn’t see the recipe, just pictures.
I developed this recipe for Imperial Sugar, and the link to their site with the full recipe is at the bottom of the post 🙂
Great, I can see this fitting as a christmas-y dessert around here. Thanks for sharing!
Thanks for all the great cookie recipes. I’ve enjoyed looking at and salivating over them every day and hope to add a couple to my cookie baking this year. Too many cookies and so little time…