Levain Caramel Coconut Cookies

By Lily | Last modified on Mar 4, 2026

Featured in: Desserts

Imagine biting into a thick, bakery-style cookie with perfectly crispy edges and a chewy center that melts in your mouth. Our Levain Caramel Coconut Cookies deliver this iconic texture combined with irresistible pockets of gooey caramel, toasted coconut, and rich semisweet chocolate chips for a flavor explosion that satisfies every craving.

These generously sized cookies are inspired by the classic Levain Bakery profile, bringing a homemade twist to the indulgent treat. Whether for a weekend baking project or a sweet pick-me-up anytime, these cookies stand out for their bold flavors and satisfying chewiness.

Why You’ll Love This Recipe

Thick, chewy cookies with crisp edges and gooey caramel surprises inside.
Balanced flavor from toasted coconut, semisweet chocolate, and buttery dough.
Simple techniques produce bakery-quality results right in your kitchen.

Ingredients

Salted butter: Cold and cubed butter enhances dough structure and adds rich, creamy flavor to create a thick cookie.
Light brown sugar: Adds moisture and deep caramel notes essential for chewy texture and sweetness.
Granulated sugar: Balances sweetness and helps with cookie spread for crisp edges.
Large eggs: Bind ingredients while providing moisture for soft, gooey centers.
Pure vanilla extract: Adds warm, aromatic depth to enhance overall cookie flavor.
All-purpose flour: Provides structure and body for the cookie dough foundation.
Cake flour: Adds tenderness resulting in a soft, delicate crumb.
Cornstarch: Helps create the signature Levain-style thick, tender texture.
Baking soda: Leavens dough slightly for lighter cookie interior without losing chewiness.
Salt: Enhances all flavors and balances sugary sweetness perfectly.
Semisweet chocolate chips: Provide melty pockets of rich, bittersweet chocolate contrast.
Shredded sweetened coconut: Toasted coconut adds tropical flavor and pleasant texture.
Caramel bits or soft caramels: Soft caramel pieces melt into gooey, luscious pockets throughout the cookie.

Instructions

Preheat & Prep Your Workspace: Set your oven to 200°C (400°F) and line baking sheets with parchment paper. This ensures even baking and easy cleanup while prepping for your thick cookies.
Cream Butter and Sugars: Beat the cold cubed butter with both sugars for 3 to 4 minutes until the mixture is thick and creamy. This step is crucial for creating the dense, Levain-style texture by trapping air without overly softening the butter.
Add Eggs and Vanilla Extract: Incorporate eggs one at a time to maintain an emulsified dough. Then, mix in pure vanilla extract until just combined to imbue aromatic sweetness without overworking the dough.
Combine Dry Ingredients Separately: Whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt in a separate bowl. This even distribution prevents clumps and ensures consistent rise and texture.
Fold Dry Ingredients Into Wet Mixture: Gradually add dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing to keep the dough tender and avoid tough cookies.
Incorporate Chocolate, Coconut, and Caramel: Gently fold in semisweet chocolate chips, shredded coconut, and caramel bits to create pockets of rich flavor and chewy texture throughout your thick cookie dough.
Shape Large Cookie Mounds: Divide dough into large portions, approximately 150g each, and form tall mounds without flattening. This preserves the iconic Levain bakery style with thick, luscious cookies.
Bake to Perfection: Bake for 9 to 11 minutes until edges are golden and cookie centers look slightly underbaked. This ensures soft, gooey interiors that finish cooking as they cool on the baking sheet.
Cool Before Serving: Allow cookies to rest on the baking sheet for 10 to 15 minutes. This cooling period firms up the structure while retaining a tender bite and rich chewiness.

You Must Know

Keep butter cold to achieve thick, chewy texture characteristic of Levain cookies.
Choose soft caramel pieces or bits to melt into delightful pockets; avoid hard caramels.
Do not overbake—slightly underbaked centers yield the best gooey bite.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookie dough balls or baked cookies wrapped tightly for up to 3 months.

Serving Suggestions

These cookies pair perfectly with a cold glass of milk or a warm cup of coffee or tea. Enjoy them as an indulgent dessert, afternoon snack, or a shareable treat at gatherings.

Professional Tips

Do not flatten cookie dough balls to maintain thick bakery-style shape and texture.
If your kitchen is warm, chill the dough for 30 to 60 minutes before baking to prevent spreading.
Use a kitchen scale for precise portion sizes to ensure even baking and presentation.

FAQs

Can I substitute unsalted butter for salted butter?: Yes, but reduce or omit additional salt in the recipe to balance the flavors appropriately.
Can I use only all-purpose flour instead of cake flour?: Using only all-purpose flour will result in a less tender cookie, but it will still be delicious though slightly denser.
How do I toast the shredded coconut?: Toast shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3 to 5 minutes.
What if I don’t have caramel bits?: Soft caramels chopped into small pieces work well; avoid hard caramel candies as they don’t melt properly.
Can I make the dough ahead of time?: Yes, chilling the dough for up to 24 hours intensifies flavors and helps control spreading during baking.
How can I prevent cookies from spreading too much?: Keep butter cold, avoid overmixing, and chill dough if your kitchen is warm to maintain thick shape.
Are there any vegan alternatives for this recipe?: You can try substituting plant-based butter, flax eggs, and dairy-free chocolate chips, but results will vary from the original texture.