Salted Caramel Chocolate Coconut Cookies

Salted caramel, melted chocolate, a gooey cookie and flakes of coconut. The flavor profile of this cookie is amazing! Eat them fresh out of the oven and they are sure to knock your socks off.


6 ounces sweetened coconut flakes, divided

1½ cups all-purpose flour

½ teaspoon kosher salt

8 tablespoons unsalted butter, room temperature

½ cup sugar

½ teaspoon vanilla extract

1 large egg

4 ounces caramel candy

3 tablespoons heavy cream

Flaky sea salt, for sprinkling

½ cup chocolate ganache, for drizzling


  1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
  2. Add 3 ounces coconut flakes to the prepared baking sheet and toast for 15 minutes, or until golden and fragrant.
  3. Increase the oven temperature to 350 degrees and line two baking sheets with parchment paper.
  4. Add the toasted coconut to a food processor and process until broken down into fine crumbs.
  5. Add the flour and salt, process until combined.
  6. In a medium bowl, combine the butter, sugar and vanilla and beat with an electric mixer until fully combined and the sugar is dissolved.
  7. Add the egg and beat to incorporate.
  8. Fold in the flour mixture with a rubber spatula until no dry spots remain.
  9. Divide the dough into 18 equally sized balls and arrange 9 on each baking sheet. Using the bottom of a wooden spoon, spoke a hole in the center of each dough ball. Chill in the refrigerator for 30 minutes.
  10. Using the remaining 3 ounces of coconut, rolled the chilled dough balls into the coconut flakes to coat the outside. Bake the cookies for 12 minutes or until set. Let cool completely.
  11. In a small pot over low heat, combine the caramel candies and heavy cream. Cook, stirring frequently, until melted. Remove from the heat.
  12. Fill the centers of each cookie with the caramel mixture and top with a drizzle of melted chocolate over the cookies. Sprinkle with flaky sea salt.

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