Coconut Cookies

Buttery, chewy Coconut Cookies! These cookies are made with flake coconut and (optional) caramel chips, then are dunked in dark chocolate and topped off with toasted coconut! 
Course cookie
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 37 minutes
Servings 20 large cookies
Calories 340kcal
Author Sam Merritt


  • 1 cup butter room temperature 216g
  • 1 cup brown sugar tightly packed 200g
  • 1/2 cup sugar 100g
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 cups all-purpose flour 250g
  • 2 teaspoons cornstarch cornflour in UK
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 1/2 cups unsweetened coconut flakes* divided
  • 1 cup caramel baking chips Optional, but SO GOOD! I use Ghirardelli, they're sold next to the chocolate chips in a caramel-colored bag (170g)
  • 10 oz dark chocolate melting wafers** optional (285g)


  • Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
  • Add eggs, one at a time, beating until combined.
  • Stir in vanilla and coconut extract.
  • In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  • Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
  • Gradually stir in 3 cups coconut flakes and caramel chips until completely combined.
  • Chill dough in refrigerator for 30 minutes.
  • Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
  • Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart (for very round cookies, briefly roll between your hands to form into smooth balls).
  • Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
  • Allow cookies to cool completely on cookie sheet before dipping in dark chocolate (if using).
  • If dipping in chocolate: Prepare melting wafers according to package instructions, heating until melted. 
  • Dip cookies about 1/2-way into the chocolate and transfer to wax paper. Sprinkle with remaining 1/2 cup coconut (if using) and allow chocolate to set before serving.


*1/2 cup of this coconut is for toasting, which is optional. You can add untoasted coconut or no coconut on top at all (there's plenty inside the cookies!)
If you do want to make and add  toasted coconut, spread the 1/2 cup of your remaining coconut evenly across a parchment paper lined cookie sheet and bake in a 325F (190C) oven for about 5-7 minutes or until lightly golden brown. Allow to cool before sprinkling over dark chocolate, but sprinkle immediately after dipping in chocolate or it won't stick!
**Alternatively you can use 1 1/2 cups of melted semisweet chocolate chips or chocolate bar, just keep in mind that the chocolate will take much longer to harden.


Serving: 1cookie | Calories: 340kcal