Ingredients

The following ingredients have 4 Servings
  • 1 cup butter room temperature ((216g))
  • 1 cup brown sugar tightly packed ((200g))
  • ½ cup sugar ((100g))
  • 2 large eggs
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 2 ¼ cups all-purpose flour ((280g))
  • 2 teaspoons cornstarch (cornflour in UK)
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 3 ½ cups unsweetened coconut flakes* (divided)
  • 1 cup caramel baking chips
  • 10 oz dark chocolate melting wafers** (optional (285g))

Instruction

  • 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 ½-way into the chocolate and transfer to wax paper. Sprinkle with remaining ½ cup coconut (if using) and allow chocolate to set before serving.