Frosted Coconut Caramel Sugar Cookies – Soft coconut sugar cookie with coconut caramel buttercream and swirls of a homemade buttery caramel sauce.
These cookies (which I think are best served chilled) are like a tropical island in a dessert. Inspired by Levain’s coconut caramel cookie, these are their sugar cookie equivalent and they are everything you could want and more. If you have never tried coconut cookies, this is your opportunity to have your life changed. Pair these cookies with a nice glass of Brazilian lemonade and get the true coconut lime sugar cookie experience.
So what are you waiting for? Go grab all the coconut lovers you know and bake these amazing frosted coconut sugar cookies!
For more coconut desserts
- Levain Copycat Caramel Coconut Chocolate Chip Cookie
- The Best and Easiest Coconut Loaf Cake
- Frosted Coconut Lime Sugar Cookie
Frosted Coconut Caramel Sugar Cookies
- Cookie: These should be larger cookies. Honestly these are the perfect sugar cookie recipe. The coconut adds a cool flavor that sets it apart from a lot of sugar cookie recipes.
- Frosting: This creamy coconut frosting just adds more coconut flavor / tropical flavor to the cookies.
- Caramel Topping: The caramel will give the otherwise tame cookie a lot of sweetness. If you want to get really fancy, you can sprinkle some shredded coconut flakes on top!
Why I Love This Recipe
- Coconut flavor- I think Coconut flavor (and tropical flavors generally) are way underused in desserts. Especially home made desserts. So this will add a fun flavor profile to your repertoire
- Texture- Something about my base sugar cookie recipe just makes me want to laugh and sing. The texture is genuinely to die for.
- Caramel Topping- The caramel on top is so good. I love coconut and caramel together and this cookie brings it all together perfectly.
Pantry Essentials – Frosted Coconut Caramel Sugar Cookies
First, this is not the full ingredient list, just some pantry staples for a list of the ingredients, check out the recipe card at the bottom of the page!
- Coconut extract- This is going to help bring a lot of that fun coconut flavor!
- Cream Cheese- My favorite is Philadelphia Cream Cheese, but cheaper generic brands can work in a pinch.
- Sour Cream- Let’s be honest. You have been doing your squats and it shows. Treat yourself to some full fat sour cream. You deserve it.
- Vanilla Extract- I love Neilsen-Massey’s Vanilla Extract!
- Shredded Coconut Flakes- Who doesnt love Shredded Coconut flakes as a garnish?
- All-Purpose Flour- If you are looking for a high-quality All-Purpose Flour, look no further than King Arthur’s All-Purpose Flour
- White Sugar- if you are a baker, you need to have sugar at all times.
- Powdered Sugar- Guys. This is just one of the essential dry ingredients!
- Baking Soda- Make sure to change it out every month!
- Unsalted Butter- Unsalted room temperature butter is the secret for better results for every dessert.
Step-by-Step: Making the Cookie Dough
This buttery sugar cookie is super easy to make and doesn’t take much to do. In no time this will be your new favorite sugar cookie base! This is a summarized version on how to make this recipe, for the list of instructions, check out the recipe card at the bottom of the page!
- Line a few sheet pants with parchment paper. Set aside.
- In a bowl of a stand mixer, cream butter, oil, granulated sugar, and powdered sugar in a stand mixer.
- Add eggs one at a time, followed by vanilla, sour cream, and coconut extract.
- Mix baking soda, baking powder, salt, and flour (flour mixture) into the wet ingredients until combined.
- Scoop dough into 3-tablespoon-sized portions and roll into balls.
- Place balls on parchment-lined baking sheets, flatten slightly, and bake at 350°F for 10-12 minutes.
- Let cool on baking sheets before transferring to a wire rack to cool completely.
Step-by-Step: Making the Caramel Sauce
Does making caramel stress you out slightly? No need to worry! This fool proof caramel sauce has help bakers time and time again feel confident enough to make it over and over! For a helpful resource, check out this wonderful tips and tricks to use when making the caramel sauce!
- Combine water, granulated sugar, and corn syrup in a medium-sized saucepan.
- Heat mixture over medium heat without stirring until it turns golden brown, about 5-7 minutes. Be patient and watch closely to prevent burning.
- Warm heavy cream separately to prevent rapid temperature changes when adding to the caramel.
- Once the caramel reaches the desired color, remove it from heat and carefully add warm cream. Be cautious, as the mixture will bubble vigorously.
- Stir until the caramel and cream are thoroughly combined to create a smooth texture.
- Transfer the caramel mixture to a separate bowl before adding vanilla, salt, and butter. Allowing it to cool slightly prevents overcooking and ensures a silky finish.
- Let the butter melt in the warm caramel mixture before stirring until well incorporated.
- Use caution when working with hot caramel to avoid burns. Allow it to cool slightly before using or transferring to storage containers.
Assembly – Frosted Coconut Caramel Sugar Cookies
- Once the cookies are completely cooled, prepare the cream cheese frosting.
- Using a small offset spatula, frost each cookie with a generous layer of frosting, spreading it evenly to the edge.
- Optional: For added flavor and texture variation, coat half of the frosted cookies with toasted shredded coconut.
- Alternatively, for a decadent touch, coat the other half of the frosted cookies with a drizzle of caramel sauce.
- To create a visually appealing swirl, use the tip of the offset spatula to delicately swirl some of the salted caramel on top of the cream cheese frosting.
- Allow the assembled cookies to set for a few minutes to ensure the frosting and toppings adhere properly.
- Once assembled, these cookies can be enjoyed immediately or chilled in the fridge for a refreshing treat.
What I Used To Make This Recipe
- Medium-sized saucepan
- Stand mixer with paddle attachment
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon
- Offset spatula
- Cooling rack
- Microwave-safe large bowl
Frequently Asked Questions – Frosted Coconut Caramel Sugar Cookies
Can I use store-bought caramel sauce instead of making it from scratch? Yes, you can use store-bought caramel sauce, but homemade sauce typically yields the best flavor and texture.
How long should I let the cookies cool before frosting them? It’s best to let the cookies cool completely to room temperature before frosting to prevent the frosting from melting.
Do I have to use sour cream in the cookie dough? Sour cream adds moisture and tanginess to the cookies, but if you don’t have it, you can try using plain Greek yogurt as a substitute.
How do I prevent the caramel from crystallizing? Avoid stirring the caramel once it begins boiling, and make sure the saucepan is clean to prevent crystallization.
Can I freeze the baked cookies? Yes, you can freeze the baked cookies either frosted or unfrosted. Store them in an airtight container or freezer bag for up to three months.
Can I substitute coconut oil for vegetable oil in the cookie dough? Yes, you can substitute coconut oil for vegetable oil, but keep in mind that it may alter the flavor slightly.
How long does it take for the caramel sauce to reach the golden brown color? The time can vary depending on factors like heat intensity and pan size, but typically it takes around 5-7 minutes.
Storing and Freezing
To store Frosted Coconut Caramel Sugar Cookies, place them in an airtight container lined with parchment paper to prevent sticking. Store the container in the refrigerator for up to 5 days to maintain freshness. Bring the cookies to room temperature before serving for the best taste and texture.
Freezing – Frosted Coconut Caramel Sugar Cookies
To freeze Frosted Coconut Caramel Sugar Cookies, arrange them in a single layer on a baking sheet and place them in the freezer until firm. Once frozen, transfer the cookies to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. Store in the freezer for up to three months. Thaw the cookies in the refrigerator overnight before enjoying or allow them to come to room temperature for about 30 minutes.
When it comes to enjoying my Frosted Coconut Caramel Sugar Cookies, I’ve got a little secret: while these treats are fantastic at room temperature, I’ve found they’re even more irresistible when chilled in the fridge!
FOR OTHER RECIPES THAT ARE POPULAR
- The Best Caramel Stuffed Chocolate Cookies
- The Best Oreo Caramel Cake Recipe Ever
- Chocolate Salted Caramel Cookie With Frosting
- Gooey Cinnamon Roll Caramel Cake
Recipe
Frosted Coconut Caramel Sugar Cookies
Ingredients
FOR THE CARAMEL SAUCE (DO FIRST)
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- ¾ cup heavy cream warmed
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 3 tablespoons butter
FOR THE COOKIES
- 1 cup unsalted butter softened
- ¾ cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 teaspoons salt
- 2 tablespoons sour cream room temperature
- 2 large eggs room temperature (preferably large)
- 1 teaspoon vanilla extract
- 1 tablespoon coconut extract
- 5 ½ cups all-purpose flour
FOR THE CREAM CHEESE FROSTING
- 1 ½ cups unsalted butter room temperature
- 6 oz. cream cheese room temperature
- ¼ cup caramel sauce recipe above
- 6 cups powdered sugar measured and then sifted
- 2 teaspoons heavy whipping cream
- 2 teaspoons coconut extract
Assembly (OPTIONAL)
- 2 cups shredded coconut toasted
- Swirl of caramel
Instructions
For the Caramel Sauce
- In a medium-sized saucepan, combine water, granulated sugar, and corn syrup. Use at least a 2-quart pan to prevent overflow.
- Over medium heat, bring the sugar mixture to a boil. Do not stir during this process to avoid crystallization.
- Let the mixture boil until it turns golden brown, around 5-7 minutes. Watch carefully to avoid burning.
- Warm the cream in the microwave for 1 minute.
- Once the caramel achieves a golden brown color, remove from heat and carefully add the warm cream. Stir until combined.
- Transfer the caramel mixture to a separate bowl, then add vanilla, salt, and butter. Let it sit until the butter melts, and then stir until well incorporated.
For the Cookies
- Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar, and powdered sugar on medium speed.
- Add the eggs, one at a time, mixing after each addition. Cream on medium speed for 30 seconds after each egg is added. Scrape down the bottom and sides of the bowl.
- Add in the vanilla, sour cream, and coconut extract. Mix just until combined.
- Add the baking soda, baking powder, salt, and flour. Mix on the lowest speed until no flour streaks remain and the mixture is evenly combined; don’t overmix.
- Scoop the dough into about 3-tablespoon sized portions and roll into balls. Place several inches apart on the prepared baking sheets.
- Using a flat surface, like a pancake spatula, or the bottom of a cup with a flat surface, press down each ball slightly. Aim for a thickness of about ½ inch.
- Bake the cookies for 10-12 minutes until just set. Avoid browning.
- Let the cookies cool for a few minutes on the baking sheets before transferring to a cooling rack to cool completely.
For the Cream Cheese Frosting
- In the bowl of an electric mixer, combine the butter, cream cheese, caramel sauce, and cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
- With the mixer on low speed, add the powdered sugar and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes.
- Add the vanilla and coconut extract and mix on low just until combined.
Assembly
- Once the cookies are completely cooled, frost them with a small offset spatula and spread the frosting evenly to the edge of the cookie.
- OPTIONAL: Coat half of the cookies with toasted shredded coconut and half with caramel.
- Use the tip of the offset spatula to swirl some salted caramel on top of the cream cheese frosting.
- Note: These cookies are best enjoyed chilled from the fridge.
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