Leavened Caramel Coconut Cookies
Delightful cookies with a blend of caramel and coconut, perfect for satisfying your sweet tooth and impressing guests.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best texture.
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs Use room temperature eggs.
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 1 cup shredded sweetened coconut
- 1 cup caramel bits or soft caramel, chopped
- ½ cup chopped nuts (optional) Pecans or walnuts work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until you have a smooth dough.
- Gently fold in the shredded coconut and chopped caramel bits (and nuts if using) until evenly distributed throughout the dough.
Baking
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For best results, use room temperature ingredients and avoid overmixing. Store cooled cookies in an airtight container, layered with parchment paper.