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.
Caramel-Covered Coconut Pretzel Cookies
- 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
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.
-If you don’t have access to Peters Caramel, you may use Kraft Caramels. Melt about 3/4 of one package with 2-3 tablespoons milk in the microwave or a double boiler just until melted and smooth.