These Caramel Coconut Chocolate Chip Cookies are Levain copycat cookies inspired by their Spring cookie flavor! They are sweet and thick chocolate coconut cookies with caramel bits in every bite!
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If you don't live in a city with a Levain Bakery, or you don't want to wait in line for their freshly baked cookies, these Levain cookies are the perfect at-home option!
Like any Levain cookie recipe, these are extra thick chocolate chip cookies loaded with mix-ins. Caramel, coconut, and chocolate is an amazing flavor combination, also found in my Samoa Brownies. These thick, doughy cookies do not disappoint!
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Why You'll Love This Recipe
- These caramel chocolate chip cookies are extra thick and filled with shredded coconut.
- They just use regular all-purpose flour - no special cake flour is necessary!
- Coconut adds a unique spin on a classic chocolate chip cookie.
- They are oversized bakery chocolate chip cookies that are truly irresistible.
- It's simple to follow and you can easily double the recipe.
Recipe Ingredients
You'll need the following ingredients to make these amazing Caramel Coconut Chocolate Chip Cookies:
Ingredient Notes:
- Cornstarch keeps these cookies soft and doughy rather than crisp or chewy.
- The combination of brown and granulated sugar creates a traditional chocolate chip cookie dough. Dark or light brown sugar can be used!
- Chocolate chunks, rather than chocolate chips, are chopped up for melty chocolate in every bite!
- Caramel bits can typically be found in the baking aisle of your local grocery store.
- Unsweetened shredded coconut is used instead of the sweetened version so the cookies don't get overly sweet.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- For classic chewy cookies, leave out the cornstarch and reduce the flour by ¼ cup (31 grams). Bake regular-sized cookies at 350°F without chilling first.
- Use your favorite flavor of chocolate chips or chopped chocolate bar.
- If you can't find caramel bits, chop up soft caramel candies to mix in.
- If you don't like coconut, try substituting them with an equal amount of old-fashioned oats.
- Mix in pecans or walnuts for extra crunch.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Helpful Equipment
There are a few kitchen tools that will help you make the best bakery-style cookies at home!
- Food scale - use this to weigh your flour in grams (see "metric" tab in recipe card below). Accurate measurements are very important in this recipe.
- Electric mixer - a stand mixer with paddle attachment or hand mixer will make mixing the ingredients much easier. Especially since this recipe uses cold butter!
- Cookie scoop - a 3 tablespoon capacity scoop will make it much easier to form 6-7 tablespoon cookie dough balls. However, the scale can also be used to create equal 97 gram dough balls.
- Baking sheet - the material of your pan matters! I recommend using a light colored baking sheet to prevent the bottoms of the cookies from getting too dark. USA Pan's aluminized steel half sheet pan is one of my favorites.
- Oven thermometer - inaccurate oven temperatures are a common problem. Having a thermometer inside of your oven will allow you to make any adjustments to ensure the oven is at 400°F.
How to Make Levain Cookies
Quick Recipe Video
Step-by-Step Instructions
Step 1: In a mixing bowl, whisk together the flour, cornstarch, baking soda, and salt.
Step 2: In a separate bowl, cream together the cold butter and sugars until light and fluffy. Mix in the egg and vanilla extract.
Step 3: Stir the dry ingredients into the wet mixture until just combined.
Step 4: Mix in the chocolate, caramel bits, and coconut until evenly distributed.
Step 5: Form large cookie dough balls (about 6 heaping tablespoons/97 grams each). Place them uncovered in the refrigerator overnight.
Step 6: Once the cookie dough balls are very firm and cold, bake them until golden in a 400°F oven.
Expert Baking Tips
- Make sure your butter is cold. It will take extra time to combine with the sugars.
- The dough will be fairly dry which might make it difficult to mix in the chocolate, caramel, and coconut. I like to use my hands to incorporate everything easier.
- Line the baking sheet with parchment so the caramel doesn't stick to the pan.
Common Questions
For thick Levain Bakery-style cookies, be sure to chill the dough until it is very cold and firm.
Yes, but the texture will be slightly different.
Levain cookies are from Levain Bakery in New York which is famous for making oversized, chocolate chip cookies with different flavor combinations.
Yes! See the notes in the recipe card below on how to make this recipe into regular, chewy cookies.
Storage
Room Temperature
Store these thick caramel coconut chocolate chip cookies in an airtight container for up to 1 week.
Freezing Instructions
Freeze cooled cookies in a freezer-safe container for up to 1 month.
The cookie dough balls can also be prepped and frozen for up to 1 month before baking.
Reheating Instructions
The best way to reheat these frozen Levain-style cookies is by warming them in a 350°F oven for about 5-10 minutes! However, they can also be reheated in the microwave or thawed at room temperature.
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
📖 Recipe
Caramel Coconut Chocolate Chip Cookies (Levain Copycat)
Equipment
- Baking sheet lined with parchment paper or silicone baking mat
- Mixing bowls
- Measuring spoons
- Scale/measuring cups highly recommend scale - see "metric tab" for gram measurements
- Whisk
- Spatula
- Cookie scoop 3 tablespoon capacity
- Wire cooling rack
Ingredients
- 2 cups (250 g) all-purpose flour weighed in grams (see "metric" tab)
- 1 tablespoon (8 g) corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ¾ cup (150 g) light brown sugar packed (dark brown sugar also works)
- ⅓ cup (66.67 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (85 g) chocolate chunks chopped into smaller pieces (optional)
- ½ cup (96 g) caramel bits
- ¾ cup (60 g) unsweetened shredded coconut
Instructions
Day 1
- In a medium bowl, whisk together the flour, corn starch, baking soda, and salt.
- In a large bowl, cream together the cold butter and sugars until completely combined (this will take extra time since the butter is cold). Mix in the egg and vanilla extract.
- Stir the dry ingredients into the wet ingredients just until combined. Dough will be thick and seem a little dry.
- Mix in the chocolate, caramel, and coconut until evenly distributed.
- Scoop 6 heaping tablespoon dough balls (about 97 grams each). Roll them in your hands so they're smooth. Place them in the refrigerator uncovered overnight.
Day 2
- Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
- Once the oven is ready, take 4-5 cookie dough balls out of the fridge, place them on the prepared pan, and bake them on the middle rack until lightly golden (9-13 minutes).
- Let the cookies cool on the pan for about 5 minutes, then transfer them to a wire rack and bake the remaining cookies on the warm tray.
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Caitlin says
These we're great, I made them a bit smaller around the 70g mark and got about 11 out of the batch. I've been trying lots of recipes in this style and found this one doesn't spread as much as others which is what I've been wanting. Thanks for sharing! Keen to try different flavours with the dough base!