Levain Copycat Caramel Coconut Chocolate Chip Cookie

I firmly believe that with some simple ingredients and a whole lotta love, you can make some iconic cookies that bring immediate enjoyment. And my Levain Bakery Caramel Coconut Chocolate Chip Cookie are proof of that.  

For those of you who do not know, the Levain Bakery caramel coconut chocolate chip cookie is one of the most iconic cookies in New York City. From the classic blue box that they come in to the perfectly melty cookies, these cookies bring the ultimate cookie experience. I am in my Copycat recipe era, you know I had to recreate it. Let me just tell you, I NAILED it. They are a perfect 6-ounce cookie with the iconic gooey center. If you are a fan of thin crunchy cookies, then you should probably pass on this recipe, because these cookies are for the levain lover who loves a big gooey cookie and a lot of chocolate chips. 

So honestly, what are you waiting for? Scroll down and start baking my amazing Levain Bakery Caramel Coconut Cookies. 

Want more cookie recipes? My chocolate chip are UP there for being the best cookies ever.

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Why I Love This Recipe

I guess I don’t need to beg, or have a powerpoint presentation to convince you! I do however, have a bullet point list on why you will love this recipe just as much as I do! 

The Perfect Gift- Gift Card’s are so 2023 (but if you have a Williams-Sonoma gift card please send it my way). This year, we are sending out a whole lotta love and these caramel coconut chocolate chip cookies are the perfect gift for that. They are big enough that a family could share one, but addicting enough that a single person will eat the whole thing in seconds. Can you image going through a breakup and someone brings you homemade Levain Cookie Gift sets with a personal gift message? Instant mood changer. 

The Coconut Flakes- This may be an unpopular opinion, but I LOVE coconut flakes, especially with some dark chocolate chips. They bring a fun flavor to the classic chocolate chip cookie. 

Big Cookie- Sometimes an Oreo is great. I especially love them as a pre-gym snack, but when I am expecting a dessert and someone gives me an Oreo, I want to scream. Cookies that are for dessert should be big (and they should have caramel chips). I don’t care what some random account says on TikTok – make big cookies. You will be happier. 

Money Saver- A Levain cookie is $6.00. I’m not saying that I wouldn’t spend that much (I literally bought one earlier this week), but why not save the $6.00 and make my Levain Bakery Caramel Coconut Cookies? The great pride you will feel after pulling these big cookies out of the oven is priceless and so are the cookies!

Flavor Combo- Dark Chocolate + Coconut Flakes + Caramel Chips = The best combination of flavors ever. Enough said. 

Grocery List – Caramel Coconut Chocolate Chip Cookie

Additionally, I have provided some key ingredients for these Caramel Coconut Chocolate Chip Cookie for your grocery store run that you might not have on hand. For a full list of ingredients, check out the recipe card below!

Cake Flour- Cake Flour will give it that amazing soft and gooey interior. Essential for all Levain bakery cookies

Coconut Flakes- I feel like everyone always has coconut in their pantry, but we hardly ever use it. So this is a perfect opportunity to use your coconut flakes!

Large Eggs- For once in your life, these do not NECESSARILY need to be room temperature. But you should still get them to room temperature so you don’t get in the habit of using cold eggs. 

Caramel Chips- I would suggest using Kraft Caramel bits. they are affordable, but still have great quality. 

Bread Flour- For this recipe I used both cake flour and bread flour. Bread flour will give it a crunch exterior, so it is definitely necessary. 

Dark Brown Sugar- This will give your cookies that beautiful dark color and helps sweeten up the dark chocolate chips

Follow These Tips – Caramel Coconut Chocolate Chip Cookie

When you place the cookies in the fridge, start preheating your oven. This ensures your oven is hot and ready, resulting in perfectly baked and evenly cooked cookies.

Using a kitchen scale is a lifesaver, especially if you aim for precision. For the exact look, weigh out 5 ounces of cookie dough, and then add 1 ounce of extra caramel and chocolate chips on top.

Remember to scrape down the sides of the bowl each time you add a new ingredient. This step ensures even mixing and contributes to well-made cookies.

For optimal results, use cold butter. While room temperature butter can work, it may require overnight chilling to prevent excessive spreading during baking.

Don’t forget to cream your butter and sugar. The creaming method incorporates air, providing structure to your cookies. If you find your cookies are spreading too much, it’s likely because not enough air has been incorporated.

Frequently Asked Questions 

Can I use room temperature butter instead of cold butter?While room temperature butter can work, using cold butter is recommended for this recipe. Cold butter helps maintain the structure of the cookie and prevents excessive spreading during baking.

Why is creaming the butter and sugar important?

Creaming incorporates air into the mixture, contributing to the structure of the cookies. If the cookies are spreading too much, it could be due to insufficient creaming.

Can I substitute bread flour with all-purpose flour?

Yes, you can substitute all-purpose flour for bread flour, but keep in mind that it might result in a slightly different texture. Bread flour contributes to a crunchy exterior, which may be compromised with all-purpose flour.

What’s the purpose of adding extra caramel and chocolate chips on top of the dough?

Adding extra caramel and chocolate chips on top before baking enhances the visual appeal of the cookies and contributes to a caramelized finish.

What should the cookies look like when they come out of the oven?

The top of the cookies should look golden brown when they come out of the oven.

Storing and Freezing

Store the Caramel Coconut Chocolate Chip Cookie in an airtight container at room temperature for up to 3-4 days to maintain their freshness and texture. If storing for a longer period, consider freezing the cookies in a well-sealed container, separating layers with parchment paper for easy thawing and enjoyment later on.

Freezing – Caramel Coconut Chocolate Chip Cookie

To freeze the whole Caramel Coconut Chocolate Chip Cookies, allow them to cool completely, and then place them in a single layer in an airtight container or zip-top bag. If stacking, separate layers with parchment paper to prevent sticking. To freeze cookie dough, shape it into individual portions, wrap tightly in plastic wrap or place in an airtight container, and freeze. Thaw frozen cookies at room temperature, and if freezing cookie dough, allow it to thaw in the refrigerator before portioning and baking.

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Recipe

Caramel Coconut Chocolate Chip Cookie

Molly Murphy

Large, thick, and chewy cookies filled with shredded coconut, caramel bits, and semi sweet chocolate chips.

5 from 6 votes

Print Recipe Pin Recipe

Servings 9 cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup unsalted butter cold and sliced
• 1 cup dark brown sugar packed
• ¼ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup cake flour
• 2 cups bread flour this is what gives it a crunchy exterior, you can use all-purpose, but it won’t be as good
• 1 teaspoon baking powder
• 3 teaspoon baking soda
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 2 ½ cups shredded sweetened coconut
• 2 cups semi sweet chocolate chips
• 1 11- oz bag Kraft Caramel Bits reserve ¼ cup for garnishing on top, trust me. This is what give it the look

Instructions

 

• In a bowl of a stand size mixer fitted with the paddle attachment, cream together the cold, sliced butter, dark brown sugar, and granulated sugar until well combined. About 3-4 minutes. This part is really important. This is what gives your cookie structure. Under mixing can result in a flat cookie.
• With a rubber spatula, scrape down the sides and the bottom of the bowl. Add the egg, mix for 30 seconds. Then add the egg yolk, mix again, and the vanilla extract. Mix until the batter is smooth and creamy. Scrape the bottom and the sides of the bowl.
• Add the cake flour, bread flour, baking powder, baking soda, cornstarch, kosher salt, shredded coconut, chocolate chips, and caramel bits, all at once and mix on low until combined, and the dough starts pulling from the sides of the bowl.
• Weigh or scoop the cookie dough into portions, each weighing around 5 ounces. Add 1 ounce (roughly) of extra chocolate chips and caramel bits to the top of the dough. This is what gives it a caramelized finished look.
• Chill the cookie dough in the refrigerator for about 30 minutes.
• Preheat your oven to 410 and line a baking sheet with parchment paper.
• After chilling, place each portioned out dough on the prepared baking sheet.
• Bake for 8 -10 minutes. The top should look golden brown.
• Let the cookies sit for 5-10 minutes before serving.

Tried this recipe?Let us know how it was!