A batch of these Caramel Coconut Cookies will not last long in your house.
It is no surprise that I love to bake just about every single day. Now most days I bake in the evening when my kids are home and they can help me. My youngest will actually ask me if I have anything to bake, just so he can help. He loves to break the eggs and of course lick the spatula.
It can be a little stressful with little helpers because sometimes flour ends up everywhere and egg shells end up in the batter. But I love spending that time in the kitchen with them teaching them how to bake sweet treats. Some of our favorite cookies that we have come up with over the years are these Caramel Corn Pretzel Cookies and these Moose Tracks Cookies.
This time of year we pick one day and we will bake cookies all day long. Everybody gets to pick their favorite recipe. They also get to make the cookies from start to finish.
We have found it easier to do it that way rather than trying to have all three of them trying to break the eggs and pouring things into one bowl.
This year I had a bag of coconut M&M’s in the cupboard, and the kids wanted to use caramel bits in a cookie. (I really think it was so they could munch on the extra bits.) I also added some shredded coconut to the batter for a fun tropical twist on this white chocolate chip cookie.
These yummy caramel coconut cookies will definitely be making another appearance on our cookie trays at Christmas.
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/2 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups flour
- 1 cup shredded coconut
- 1 cup caramel baking bits
- 1/2 cup white chocolate chips
- 1 1/2 cups coconut M&M candies
- Beat together the butter, shortening, and sugars until creamy. Beat in the eggs and vanilla. Sift together the baking soda, salt, and flour. Stir into the creamed mixture slowly.
- Stir in the coconut, caramel bits, white chips, and M&M's by hand. Drop by large spoonfuls onto a baking sheet. Bake at 375 degrees for 10 minutes. Cool on the pan for 1-2 minutes before removing to parchment paper. Cool completely. Store in a sealed container. Makes about 36 cookies.
*Do not let the cookies cool on the pan too long because the caramel bits will harden. Use a Silpat if you have one.