Coconut caramel cookies Recipe

Servings For

Prep Time (minutes)

Cook Time (minutes)

Ingredients List

3 sticks soft unsalted butter
1 cup sugar
1½ teaspoons pure vanilla extract
½ teaspoon salt 
3½ cups all-purpose flour 
eggs beaten 
1 package sweetened coconut flakes 
1 bag soft Kraft caramel squares 
6 Tablespoons heavy cream 
2 Tablespoons chunky sea salt 
2 bars melted milk chocolate (optional) 


1 Set oven to 350 degrees F. In a stand mixer, mix butter and sugar until fluffy. With the mixer on low, add the vanilla and salt; then, gradually add all the flour. Roll the dough into 1 ½ or 2-inch balls. Then, in one small bowl place your lightly beaten eggs. In another small bowl, place your coconut. Dip each ball in egg, then roll in the coconut.

2 Place balls on a parchment-lined baking tray and make a thumbprint indent in each ball. Bake for 10 minutes. Unwrap the caramels while cookies are cooking. Remove the cookies from the oven and re-press the indentations again with a small spoon. Place the cookies back in the oven for another 8-10 until slightly golden. Let cookies cool.

3 Place unwrapped caramels and heavy cream in a sauce pan over very low heat. Stir until caramels are melted. Drizzle the hot caramel sauce into cookie trenches. Then, sprinkle with sea salt. (Note: You can also drizzle tops with melted chocolate—optional)

All recipes posted are from actual Kitchen Designs' kitchens, Kitchen Designs Facebook, Instagram, and Twitter followers, and contributing professional chefs, restaurants, & nutritionists. A special thank you to our amazing clients for sharing many of these recipes and to our dearest Aunt Jeannie and Nonna, who at ages 92 and 85 respectively, have given us the greatest gift to pass down to future generations.Thank you for submitting your recipes!

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