Chewy Coconut and Caramel Sea Salt Cookies

A front view of a single chewy coconut and caramel sea salt cookie.

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5 from 1 vote

Chewy Coconut and Caramel Sea Salt Cookies

Chewy and soft with the great taste of coconut and caramel with the faint hint of banana.

Prep Time20

Total Bake Time22

Chill30

Total Time1 12

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 173kcal

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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