My original recipe for these cookies had the caramel sea salt chips that were made by the Hershey's company. They were discontinued a couple of years ago. So I have to adjust the ingredients to what is currently available.
These coconut cookies are nice and chewy. The unsweetened coconut provides the coconut taste without added sweetness. Also, without the added sugar in the coconut, it will not compete with the caramel chips.
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Ingredients
- Butter unsalted
- Light brown sugar
- Sugar white
- Banana
- Vanilla extract
- Egg
- All-purpose flour
- Baking powder
- Baking soda
- Sea Salt
- Unsweetened coconut shredded
- Caramel chips
Seeking Caramel Chips
When the Hershey's company discontinued their vastly used caramel sea salt chips, it left a gapping hole for an alternative chip for baking cookies. So I have been experimenting with different so-called caramel chips to replace the Hershey's brand.
Nestle came out with a caramel chip and I thought, perfect I can use the chips and add sea salt to get the same flavor. Well, it turns out these chips taste like butterscotch, not caramel. I had high hopes, but these just would not do.
I also tried the Kraft's Caramel Candy Bits, which has a great caramel flavor. But when adding them to cookie dough and scooping or dropping the cookies, they stick to the parchment paper after they have baked. I don't want to fiddle with making sure there are no caramel bits on the bottom of my scoops before putting the sheet pan into the oven.
Trader Joe's has a Caramel Sea Salt Baking Chips (I found them on Amazon), but I have not tried their chips. I hate to spend $30.00 for a chip I have not tried. I would be disappointed if they turned out to taste like butterscotch. If you have tried them, drop me a line and let me know if you liked them. Email: My Cookie Journey.
I have been using the Lieber's Real Caramel Chips, and they are good. I have adjusted the ingredients to include sea salt, which is the closest flavor combination I have come across to match the Hershey's brand.
Making Chewy Coconut Caramel Cookies
I was in the mood for a chewy cookie, and this cookie fit the bill. They are easy to make and only take a little over an hour to make from start to finish. So let's start.
Prep
You want to start by weighing or measuring the white and light brown sugars into the same bowl. Next, weigh or measure the flour into another bowl. Adding to the flour the baking powder, baking soda, and sea salt. I run a whisk through to blend. In another bowl, you want to weigh or measure the coconut. Finally, smash the half banana into a small bowl.
These ingredients go in at different times, but having them all ready will help keep things organized. If I do not do it this way, I can easily forget an ingredient.
Mixing the Cookie Dough
Cut the butter into cubes right into the mixer bowl.
Cream the butter on a medium mixer speed for about 1 minute. You want it creamy looking.
Add both the light brown and white sugars to the creamed butter. Mix on a medium mixer speed for 3 minutes.
Now, add the banana and the vanilla extract and blend. I scrape down the sides and mix for about 5 seconds.
Next, I break the egg into a small bowl. This is to ensure I do not have any egg shells that might have broken off before adding to the cookie dough.
I scrape down the sides of the bowl. On a low mixer speed, I add the flour mixture about a third at a time. Now, add the coconut and incorporate.
I chilled the cookie dough first before adding the caramel chips, so that the flavors of the sugars and coconut could meld together. I was afraid the caramel taste might over power the coconut. This is your choice. You can certainly add the chips first and then chill the cookie dough.
Either way, chill the cookie dough for 30 minutes to an hour.
Baking the Cookies
Preheat the oven to 350°F (175°C or 180°C). Line two cookies sheet pans with parchment paper. Using a medium cookie scooper, I add twelve scoops of cookie dough to a prepared sheet pan.
Bake for 11-13 minutes. Leave them on the pan for a couple of minutes after taking them out of the oven. Then move them to a cooling rack.
Enjoy!
FAQ's
Yes! You can, of course, use what other flavor chips you like, but a few suggestions might be; dark or white chocolate, or cinnamon chips.
You could use Kosher salt. But if all you have is regular table salt, you can use this. But be aware that most table salts are fortified with iodine and have other additives.
I would not use the sweetened coconut for this recipe. While you can make substitution for some ingredients, this will change the cookie in flavor and texture. Sweetened coconut is soft and moist while the unsweetened is stiff and dry.
Other Cookies with Coconut
Recipe
Chewy Coconut and Caramel Sea Salt Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- ¾ cup (165 g) Light brown sugar
- ¼ cup (50 g) Sugar white
- ½ (½) smashed Banana
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 1 (1) Egg
- 1 ½ cups (187.5 g) All-purpose flour
- ¾ teaspoon (0.75 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Sea Salt
- 1 ½ cups (139.5 g) unsweetened Coconut shredded
- ½ cup (118.29 g) Caramel Chips
Instructions
- Weigh or measure the white and light brown sugars into a bowl and set them aside. In another bowl, weigh or measure the flour, baking powder, baking soda, salt, and whisk to blend. Take ½ banana and, using a fork, smash the banana down. It will mix easier into the cookie dough. Finally, weigh or measure the unsweetened coconut into another bowl and set it aside.
- Using a hand-held or stand mixer cream the butter for about a minute. Then, add the sugar and turn the mixer to a medium speed blend for 3 minutes. Turn the mixer off and scrape down the sides. Add the banana and vanilla extract and blend. In a small bowl, crack the egg into it to make sure there are no eggshells, and then add it to the cookie dough. Mix for about a minute.
- Scrape down the sides and turn the mixer on to a low speed. Add ⅓ of the flour mixture at a time and blend. Scrape down the sides to make sure all the flour is incorporated. Next, add the coconut and mix for about a 30 seconds. You can add the caramel chips at this point or add them after the cookie dough has chilled. I didn't want the caramel to infuse into the coconut. Loosely add plastic wrap to the top of the bowl and put it in the refrigerator for 30 minutes to an hour.
- Preheat your oven to 350°F (175°C or 180°C). Using a medium cookie scooper, add 12 scoops to a parchment-lined cookie sheet pan. Bake for 11-13 minutes. What you are looking for is a little browning around the edges. The middle should not look shiny, but it will be soft. When you take the cookies out of the oven, leave them on the sheet pan for one to two minutes before moving them to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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