By Aqsa 
There’s something undeniably comforting about biting into a warm cookie—especially when it’s filled with layers of flavor that make your tastebuds sing. If you’ve been looking for a cookie recipe that truly stands out, these Toasted Coconut, Chocolate & Salted Caramel Cookies are it. These are not your average cookies. Soft, moist centers with crisp, buttery edges are just the beginning. Each bite bursts with nutty toasted coconut, melty pools of chocolate, and a decadent salted caramel core that makes them unforgettable.
Whether you’re baking for a special occasion, to share with friends, or simply treating yourself, these cookies are a crowd-pleaser that will quickly become a household favorite. In this post, we’ll walk you through each component—coconut praline, salted caramel, and the cookie dough itself—so you can replicate these indulgent treats perfectly.
Why This Flavor Combo Works
The trio of toasted coconut, chocolate, and salted caramel creates a luxurious cookie that delivers on both texture and taste. The toasted coconut adds a warm, nutty crunch and an irresistible aroma. Chocolate brings richness and indulgence, while the salted caramel introduces a smooth, buttery sweetness balanced by a hint of saltiness. It’s a beautiful harmony of sweet, salty, nutty, and creamy.
Step 1: Make the Coconut Praline
The coconut praline is the first step, and it’s what infuses the cookie dough with that deep, nutty coconut flavor.
Ingredients:
190g desiccated coconut
80g sugar
3g salt
10g neutral oil or coconut oil
Method:
Toast the coconut: Spread the desiccated coconut on a baking sheet and toast in the oven at 160°C for about 10 minutes, stirring halfway to ensure even browning. You’re aiming for a golden, aromatic result.
Caramelize the sugar: In a saucepan, melt half of the sugar over medium heat. Once it liquefies, add the remaining sugar and continue to cook until it reaches a rich amber color.
Cool the caramel: Pour it onto a silicone mat or parchment-lined tray and allow it to cool completely. It will harden into shards.
Blend: Break the cooled caramel into pieces and combine in a food processor with the toasted coconut, salt, and oil. Blend until you get a smooth, rich praline paste.
This praline adds a deep roasted coconut taste that transforms the cookie dough into something extraordinary.
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Step 2: Make the Salted Caramel Filling
The salted caramel in these cookies is luxurious and smooth, with the perfect balance of sweet and salty.
Ingredients:
150g whipping cream
38g milk
38g glucose syrup (part 1)
1g salt
70g sugar
80g glucose syrup (part 2)
52g unsalted butter, cubed
Method:
Heat dairy base: In a saucepan, combine cream, milk, glucose (1), and salt. Bring to a gentle simmer, then remove from heat.
Caramelize the sugar: In another pan, cook the sugar with glucose (2) until it reaches 185°C, forming a deep caramel.
Combine: Carefully whisk the hot cream mixture into the caramel—do this slowly to avoid splashing or seizing.
Cook again: Bring the mixture back to a boil and cook until it reaches 105°C.
Finish: Let cool to 70°C before blending in the butter. Blend with a hand blender until fully emulsified. Cover with cling film touching the surface and refrigerate for at least 4 hours.
Once cooled, this caramel can be piped or spooned into the center of each cookie for a gooey surprise.
Step 3: Make the Chocolate Coconut Cookie Dough
This dough is incredibly flavorful on its own, thanks to the coconut praline and the double chocolate mix.
Ingredients:
140g unsalted butter, softened
63g coconut praline
120g brown sugar
95g icing sugar
105g eggs (approx. 2 large eggs)
364g all-purpose flour
2g baking powder
5g baking soda
3g salt
60g desiccated coconut
100g milk chocolate chips
100g dark chocolate chunks
Optional: unsweetened coconut flakes + extra chocolate chips for topping
Method:
Cream butter and sugars: Beat the softened butter with brown sugar, icing sugar, and coconut praline until fluffy.
Add eggs: Mix in the eggs one at a time, ensuring full incorporation.
Combine dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
Mix dough: Add the dry mix to the wet ingredients gradually. Fold in desiccated coconut, milk chocolate chips, and dark chocolate chunks.
Chill: Let the dough rest in the fridge for at least 1 hour. Chilled dough helps the cookies hold their shape and enhances the flavor.
Step 4: Assemble and Bake
Now comes the fun part—bringing it all together.
Preheat the oven to 180°C.
Portion the dough: Scoop out cookie dough balls (about 50–60g each).
Add caramel: Flatten each ball slightly and make a well in the center. Add a spoonful of chilled salted caramel, then close the dough around it.
Top optionally: Press a few chocolate chips or coconut flakes on top for a bakery-style finish.
Bake: Place cookies on a lined tray and bake for 12–14 minutes, until the edges are golden and the centers are just set.
Cool slightly: Let the cookies sit on the tray for 5 minutes before transferring to a wire rack.
Final Thoughts
These toasted coconut, chocolate, and salted caramel cookies are everything you want in a treat—crisp edges, gooey centers, and flavor that lingers long after the last bite. The coconut praline gives the dough a nutty richness you don’t often find in traditional cookies. The salted caramel center is a sweet surprise that balances perfectly with the bittersweet chocolate chunks and the soft chew of coconut.
They’re a bit more effort than your average cookie, but every step is worth it. These are showstopper cookies you’ll be proud to share—or keep for yourself. Whether it’s for a festive gathering, a homemade gift, or simply because you deserve something delicious, these cookies check every box.
Must try Apricot Tartlets Recipe
Toasted Coconut, Chocolate and Salted Caramel Cookies Recipe
Decadent toasted coconut, chocolate and salted caramel cookies with crisp edges, gooey centers & rich flavor in every bite. A must-try treat.
Type: Dessert, Cookies
Cuisine: Fusion (Western with tropical flavors)
Keywords: Toasted coconut cookies, salted caramel cookies, chocolate coconut cookies, gourmet cookie recipe, homemade cookies, caramel stuffed cookies
Recipe Yield: 20–24 cookies (depending on size)
Calories: Approximately 260–300 calories per cookie
Preparation Time: 45 minutes
Cooking Time: 14 minutes per batch
Total Time: Approximately 5 hours (includes cooling and chilling time)
Recipe Ingredients:
- 190g desiccated coconut
- 80g sugar
- 3g salt
- 10g neutral or coconut oil
- 150g whipping cream
- 38g milk
- 38g glucose syrup (1st portion)
- 1g salt
- 70g sugar
- 80g glucose syrup (2nd portion)
- 52g unsalted butter, cut into cubes
- 140g unsalted butter, softened
- 63g coconut praline (prepared earlier)
- 120g brown sugar
- 95g icing sugar
- 105g eggs (approx. 2 large eggs)
- 364g all-purpose flour
- 2g baking powder
- 5g baking soda
- 3g salt
- 60g desiccated coconut
- 100g milk chocolate chips
- 100g dark chocolate, chopped into chunks
- Optional: Unsweetened coconut flakes and extra chocolate chips for topping
Recipe Instructions:
Step 1: Make the Coconut Praline:
The coconut praline is the first step, and it’s what infuses the cookie dough with that deep, nutty coconut flavor. Ingredients: 190g desiccated coconut 80g sugar 3g salt 10g neutral oil or coconut oil Method: Toast the coconut: Spread the desiccated coconut on a baking sheet and toast in the oven at 160°C for about 10 minutes, stirring halfway to ensure even browning. You’re aiming for a golden, aromatic result. Caramelize the sugar: In a saucepan, melt half of the sugar over medium heat. Once it liquefies, add the remaining sugar and continue to cook until it reaches a rich amber color. Cool the caramel: Pour it onto a silicone mat or parchment-lined tray and allow it to cool completely. It will harden into shards. Blend: Break the cooled caramel into pieces and combine in a food processor with the toasted coconut, salt, and oil. Blend until you get a smooth, rich praline paste. This praline adds a deep roasted coconut taste that transforms the cookie dough into something extraordinary.
Step 2: Make the Salted Caramel Filling:
The salted caramel in these cookies is luxurious and smooth, with the perfect balance of sweet and salty. Ingredients: 150g whipping cream 38g milk 38g glucose syrup (part 1) 1g salt 70g sugar 80g glucose syrup (part 2) 52g unsalted butter, cubed Method: Heat dairy base: In a saucepan, combine cream, milk, glucose (1), and salt. Bring to a gentle simmer, then remove from heat. Caramelize the sugar: In another pan, cook the sugar with glucose (2) until it reaches 185°C, forming a deep caramel. Combine: Carefully whisk the hot cream mixture into the caramel—do this slowly to avoid splashing or seizing. Cook again: Bring the mixture back to a boil and cook until it reaches 105°C. Finish: Let cool to 70°C before blending in the butter. Blend with a hand blender until fully emulsified. Cover with cling film touching the surface and refrigerate for at least 4 hours. Once cooled, this caramel can be piped or spooned into the center of each cookie for a gooey surprise.
Step 3: Make the Chocolate Coconut Cookie Dough:
This dough is incredibly flavorful on its own, thanks to the coconut praline and the double chocolate mix. Ingredients: 140g unsalted butter, softened 63g coconut praline 120g brown sugar 95g icing sugar 105g eggs (approx. 2 large eggs) 364g all-purpose flour 2g baking powder 5g baking soda 3g salt 60g desiccated coconut 100g milk chocolate chips 100g dark chocolate chunks Optional: unsweetened coconut flakes + extra chocolate chips for topping Method: Cream butter and sugars: Beat the softened butter with brown sugar, icing sugar, and coconut praline until fluffy. Add eggs: Mix in the eggs one at a time, ensuring full incorporation. Combine dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Mix dough: Add the dry mix to the wet ingredients gradually. Fold in desiccated coconut, milk chocolate chips, and dark chocolate chunks. Chill: Let the dough rest in the fridge for at least 1 hour. Chilled dough helps the cookies hold their shape and enhances the flavor.
Step 4: Assemble and Bake:
Now comes the fun part—bringing it all together. Preheat the oven to 180°C. Portion the dough: Scoop out cookie dough balls (about 50–60g each). Add caramel: Flatten each ball slightly and make a well in the center. Add a spoonful of chilled salted caramel, then close the dough around it. Top optionally: Press a few chocolate chips or coconut flakes on top for a bakery-style finish. Bake: Place cookies on a lined tray and bake for 12–14 minutes, until the edges are golden and the centers are just set. Cool slightly: Let the cookies sit on the tray for 5 minutes before transferring to a wire rack.