Caramel Coconut Cookies

Learn how to make my easy Copycat Levain Bakery Caramel Coconut Cookies from scratch. These big, New York-style cookies are filled with coconut and oodles of chocolate and caramel chips. No chilling needed, ready in under one hour!

Start dreaming of New York with these Copycat Levain Bakery Caramel Coconut Cookies. Think gooey pockets of creamy caramel, rich dark chocolate, and nutty coconut all wrapped up in a buttery vanilla cookie that’s THICK and chunky with crispy edges. They’re my new favourite New York-style cookie.

• 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
• 190 grams (1 cup) brown sugar
• 1 teaspoon vanilla extract
• 1 large egg, cold
• 245 grams (1 and 3/4 cup) plain flour or all purpose flour
• 1/2 teaspoon baking soda
• 50 grams (1/2 cup) shredded coconut
• 75 grams (1/2 cup) caramel chips (see notes)
• 75 grams (1/2 cup) dark or semi-sweet chocolate chips
• Sea salt flakes