Levain Bakery Copycat Caramel Coconut Chocolate Chip Cookies

These Caramel Coconut Chocolate Chip Cookies are thick, bakery-style cookies inspired by Levain Bakery’s spring cookie flavor. Each oversized cookie is packed with melty chocolate chunks, chewy caramel bits, and unsweetened shredded coconut for a rich, sweet, and satisfying treat.

Why You’ll Love This Recipe

• These caramel coconut chocolate chip cookies are extra thick, soft, and full of texture.
• The recipe uses regular all-purpose flour, so no cake flour is needed.
• Unsweetened shredded coconut adds flavor without making the cookies overly sweet.
• Chocolate chunks create pockets of melted chocolate throughout the cookies.
• Caramel bits add a chewy, buttery sweetness in every bite.
• The dough can be made ahead, chilled overnight, and baked the next day.
• This recipe is easy to double if you want more bakery-style cookies.

Recipe Ingredients

To make these Caramel Coconut Chocolate Chip Cookies, you will need a classic cookie dough base plus three flavorful mix-ins: chocolate chunks, caramel bits, and shredded coconut.

Ingredient Notes:

• All-purpose flour gives the cookies structure and helps them hold their tall shape.
• Cornstarch keeps the texture soft and doughy rather than crisp.
• Brown sugar and granulated sugar create a balanced cookie dough with sweetness, moisture, and classic flavor. Light or dark brown sugar may be used.
• Cold unsalted butter helps create a thick dough and supports the bakery-style shape.
• Chocolate chunks melt beautifully and spread chocolate throughout the cookie. You can chop them smaller if you prefer more even distribution.
• Caramel bits add chewy sweetness. If needed, soft caramel candies can be chopped into small pieces.
• Unsweetened shredded coconut adds coconut flavor while keeping the cookies from becoming too sweet.

See the recipe card below for the full ingredient list and exact measurements.

Substitutions & Variations

• For flatter, chewy cookies, leave out the cornstarch and reduce the flour by ¼ cup. Bake regular-sized cookies at 350°F without chilling first.
• Use your favorite chocolate chips or a chopped chocolate bar instead of chocolate chunks.
• If caramel bits are not available, chop soft caramel candies into small pieces and fold them into the dough.
• If you do not enjoy coconut, substitute an equal amount of old-fashioned oats.
• Add chopped pecans or walnuts for a crunchy variation.

This recipe has not been tested with every possible substitution. Changing ingredients may affect the texture and spread of the cookies.

Helpful Equipment

A few simple baking tools will help you make thick, bakery-style cookies with consistent results.

• Food scale – weighing the flour in grams gives the most accurate results and helps prevent dry or dense cookies.
• Electric mixer – a stand mixer with a paddle attachment or a hand mixer makes it easier to cream the cold butter with the sugars.
• Cookie scoop – a 3 tablespoon scoop helps portion large dough balls. You can also use a scale to make each dough ball about 97 grams.
• Baking sheet – a light-colored baking sheet helps keep the bottoms from browning too quickly.
• Oven thermometer – checking your oven temperature helps ensure the cookies bake properly at 400°F.
• Parchment paper – lining the pan prevents the caramel from sticking as it melts.

How to Make Levain Cookies

Step-by-Step Instructions

Step 1: In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined.

Step 2: In a separate large bowl, cream the cold cubed butter with the brown sugar and granulated sugar until combined. Mix in the egg and vanilla extract.

Step 3: Add the dry ingredients to the wet ingredients and mix just until a thick dough forms. Avoid overmixing.

Step 4: Fold in the chocolate chunks, caramel bits, and shredded coconut until the mix-ins are evenly distributed.

Step 5: Portion the dough into large balls, about 6 heaping tablespoons or 97 grams each. Place them in the refrigerator uncovered overnight.

Step 6: When the dough balls are very cold and firm, bake them at 400°F until the outside is lightly golden and the centers are still soft.

Expert Baking Tips

1. Use cold butter and allow extra mixing time. It may take longer to combine with the sugars than softened butter would.
2. The dough will be thick and may seem slightly dry. If needed, use clean hands to work in the chocolate, caramel, and coconut.
3. Do not skip chilling the dough if you want tall Levain-style cookies.
4. Line your baking sheet with parchment paper so the caramel does not stick to the pan.
5. Bake only a few cookies at a time so they have room to spread slightly without touching.
6. Let the cookies cool on the pan for a few minutes before moving them, as they will be soft when they first come out of the oven.

Common Questions

Storage

Room Temperature

Store the baked caramel coconut chocolate chip cookies in an airtight container at room temperature for up to 1 week.

Freezing Instructions

Freeze fully cooled cookies in a freezer-safe container for up to 1 month. You can also freeze the portioned cookie dough balls for up to 1 month before baking.

Reheating Instructions

For the best texture, warm frozen baked cookies in a 350°F oven for about 5-10 minutes. They can also be thawed at room temperature or gently reheated in the microwave.

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Did you try this recipe?

Leave a comment below and let us know how your cookies turned out.

Thank you!
-Kayla

Caramel Coconut Chocolate Chip Cookies (Levain Copycat)

Kayla Burton