Cookies | January 11, 2018

Caramel Covered Coconut Pretzel Cookies

Caramel Covered Coconut Pretzel Cookies are sweet and salty, chewy and crunchy. Definitely one of my all-time favorite cookie creations! I first posted this recipe in 2016 when it became an instant hit in our home.

Caramel Covered Pretzel Coconut Cookies
Caramel Covered Pretzel Coconut Cookies

Caramel Covered Pretzel Coconut Cookies

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.

Caramel Covered Pretzel Coconut Cookies

It’s a coconut and caramel lover’s dream. Coconut in the dough, as well as on top of the caramel covered hunk of goodness. Caramel Covered Coconut Pretzel Cookies are loaded with flavors that will satisfy your sweet tooth but also satisfy your salt craving! The caramel topping makes this cookie amazing. I prefer Peter’s Caramel. It melts better than individual caramels, and will keep on the shelf in your pantry for at least a year. If you have Amazon Prime, 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 do 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 Pretzel Coconut Cookies

5 from 1 vote
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Caramel-Covered Coconut Pretzel Cookies

Servings 18 cookies
Author abountifulkitchen

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

  1. Turn the oven to 375 degrees convection or regular bake.
  2. Prepare 3 jelly roll pans by lining with parchment paper or grease lightly with cooking spray.
  3. Cream butter and sugars together in the mixing bowl of a stand mixer.
  4. Using low speed, add eggs, one at a time, until blended well. Add vanilla. Turn off mixer.
  5. Add coconut and pretzels to mixing bowl. Turn speed to medium and blend just until pretzels are broken up a bit, about 10 seconds.
  6. Turn off mixer. Add flour, baking soda and salt all at once.
  7. 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.
  8. Turn the mixer on for a few seconds to give the batter another mixing on low speed.
  9. 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.
  10. 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.
  11. 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.
  12. After cookies have been removed from oven, melt the caramel in the microwave for about 25 seconds in a bowl.
  13. Use a spoon and drizzle on top of cookies, sprinkle with additional coconut while caramel is still warm.

Recipe Notes

-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.

6 thoughts on “Caramel Covered Coconut Pretzel Cookies

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    1. 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.

  1. 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?) 😁

    1. 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

  2. 5 stars
    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!!

    1. Thanks Marisa! I love the sweet and salty together. They will be perfect for your baby shower!
      Thanks for reading ABK,
      xo
      Si