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Levain Caramel Coconut Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 36 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Levain Caramel Coconut Cookies are rich, indulgent treats featuring a perfect blend of salted butter, caramel bits, shredded coconut, and semisweet chocolate chips. These large, chewy cookies offer a delicious balance of sweetness and texture that will satisfy any cookie lover’s cravings.

Ingredients

Units Scale

Ingredients

  • 1 cup (227g) salted butter (cubed, cold)
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (188g) all-purpose flour
  • 1 1/2 cups (179g) cake flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 2 cups shredded, sweetened coconut
  • 1/2 cup caramel bits or soft caramels that have been cut in half

Instructions

  1. Preheat oven: Preheat oven to 400°F for at least 15-20 minutes. Line two baking sheets with parchment paper.
  2. Beat butter and sugars: 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.
  3. Add eggs and vanilla: Add the eggs and vanilla. Beat again just until combined.
  4. Add dry ingredients: Add the all-purpose flour, cake flour, cornstarch, baking soda, and salt and pulse until the cookie dough starts to come together.
  5. Mix in chips and bits: Add the chocolate chips, coconut, and caramel bits. Mix again, just until everything is evenly dispersed throughout the cookie dough.
  6. Scoop 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.
  7. Bake and cool: 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.
  8. Store leftovers: Store leftover cookies in an airtight container on the counter for up to 4 days.

Notes

  • Let the cookies cool on the baking sheet for at least 15 minutes before removing or serving to allow them to set up from residual heat.
  • Store leftover cookies in an airtight container on the counter for up to 4 days.

Find it online: https://yumrecipesfood.com/levain-caramel-coconut-cookies-recipe/