Caramel Covered Coconut Pretzel Cookies are sweet and salty, chewy and crunchy. Definitely one of my all-time favorite cookie creations!
Last night I was in the mood for a cookie. But wanted to make something new and out of the ordinary. I looked in the pantry. Found some coconut and caramel. Walked out of the pantry and started to snack on a pretzel just as I was thinking about the missing third ingredient. Boom. That’s how ABK’s Caramel Covered Coconut Pretzel Cookies was born.
This cookie is a coconut and caramel lover’s dream. Coconut in the cookie dough, as well as on top of this caramel-covered gem of goodness. Caramel Covered Coconut Pretzel Cookies are loaded with flavors that will satisfy your sweet tooth but also satisfy your salt craving!
I prefer to use Peter’s Caramel in this cookie. It melts better than individual caramels, and will keep on the shelf in your pantry for at least a year. Yes, one year! I usually buy Peter’s Caramel at Orson Gygi in Salt Lake City.
I you don’t live in Salt Lake City near Gygi’s, you can order it on Amazon Prime and it can be on you doorstep tomorrow! I have several recipes posted on ABK that call for Peter’s Caramel: Salted Caramel Brownie Cookies, Caramel Chocolate Chip Cookies, Salted Caramel Apple Pie with Streusel Topping and most recently, Black Caramel Apples!
As you can see, it won’t be a problem to use a whole block of Peter’s Caramel up all by your self! I suggest splitting the caramel if the cost is a little steep, or if you don’t want to be tempted to slice off a piece every time you open the pantry!
If you are craving chocolate, you may add 1 1/2 cups of chocolate chips to the dough as well. just throw in the chips with the other dry ingredients. I love this recipe without chocolate chips, but they are a natural addition if you’re looking for a chocolate fix!
This cookie is best eaten within a day of baking. If you want to make ahead and can’t serve for more than 24 hours, bake the cookies a little on the under-baked side. Remove the cookies from the oven just when the outside is no longer wet looking. Let cool completely on cookie sheet. Freeze in a single layer in Ziplock bags or on cookie sheet, covered tightly. Remove from freezer and allow to come to room temperature, then top with caramel and a bit of sprinkled coconut before serving.
Happy baking!
Caramel-Covered Coconut Pretzel Cookies
Ingredients
- 1 cup unsalted butter softened for about 12-15 seconds in microwave
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoons vanilla
- 1 cup coconut, sweetened flaked
- 1 1/2 cups salted pretzels, preferable not stick shaped
- 2 1/2 cups flour, you may add an additional 2-3 tablespoons if dough looks sticky
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of Peter’s Caramel*
- additional coconut for sprinkling on top
Instructions
- Turn the oven to 375 degrees convection or regular bake.
- Prepare 3 jelly roll pans by lining with parchment paper or grease lightly with cooking spray.
- Cream butter and sugars together in the mixing bowl of a stand mixer.
- Using low speed, add eggs, one at a time, until blended well. Add vanilla. Turn off mixer.
- Add coconut and pretzels to mixing bowl. Turn speed to medium and blend just until pretzels are broken up a bit, about 10 seconds.
- Turn off mixer. Add flour, baking soda and salt all at once.
- Turn mixer on low speed mix just until flour disappears and all ingredients are incorporated. Use a spatula to scrape the sides and bottom of the bowl and fold into dough.
- Turn the mixer on for a few seconds to give the batter another mixing on low speed.
- Using a large scoop (mine is about 2 1/4 inches) scoop the batter out onto baking sheets. About 18 balls of dough, 6 per sheet.
- Bake at 375 degrees for about 8-9 minutes convection or about 12 minutes regular bake. Bake just until cookie forms a light crust on top and are no longer wet looking. This will vary according to your oven.
- Remove from oven and let cool, if the cookies are mis shaped, use a small spatula to push the edges of the cookie in to form a circular shape. This must be done immediately after removing from oven.
- After cookies have been removed from oven, melt the caramel in the microwave for about 25 seconds in a bowl.
- Use a spoon and drizzle on top of cookies, sprinkle with additional coconut while caramel is still warm.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Marisa
A new favorite in addition to your tried & true CC cookies! These were SO good. The perfect amount of pretzels and coconut with the caramel on top, seriously amazing! I’m going to make them next week for a baby shower because they are so visually appealing as well as tasty!!
abountifulkitchen
Thanks Marisa! I love the sweet and salty together. They will be perfect for your baby shower!
Thanks for reading ABK,
xo
Si
Anna
I made these for news years eve and they were a HUGE hit! So freaking delicious. Everyone was dying over them. These and your chocolate brownie caramel cookies are my new faves. (Can you tell I have a Peters Caramel loaf leftover?) 😁
abountifulkitchen
Thanks Anna! The peter’s Caramel is addictive! Search Peter’s Caramel for more ideas on how to use it up 🙂
Thanks for reading ABK,
xo
Si
Kathy McIntyre
What are Peters Caramels? And where do you buy them?
abountifulkitchen
Kathy, Peters Caramel is a block of caramel made Specifically for cooking. Amazon carries this caramel ( there is a link on the post) or you can find it at cooking specialty stores.