Several requests from the Bountiful Kitchen community pushed this copycat recipe to the top of my recipe development list! I’m in love with the Levain Bakery Caramel Coconut Chocolate Chip Cookie, and I know you will love it too!
I started receiving requests for this cookie in early spring of this year. “Can you reproduce this cookie?” “Can you make a copycat of this cookie?” “PLEASE. Find a way to share this recipe!” I’ve become a bit of a copycat recipe developer, and knew this was a recipe that had to be tackled!
Research started by ordering 4 cookies from Levain Bakery, since I knew a trip to New York was probably not happening the near future. The cookies arrived second day mail. I received notices of when my order was received, when my batch of cookies were being baked, and when they left the bakery on their way to Utah. I’m happy to say that my money was well spent, as the cookies arrived in fresh condition and not a crumb detached!
One bite and I knew this cookie would make its way onto the Bountiful Kitchen cookie archives along with the other Levain Bakery copycat recipes.
I posted my first Levain Bakery copycat cookie recipe back in 2017. I wanted to make a cookie that duplicated, as close as possible, the chocolate chip walnut cookie at Levain Bakery in New York City. That was the beginning of what now will be my 5th Levain-style copycat recipe!
Levain-style cookies are a huge mass of cookie in one 6 oz treat. Each batch makes 8-10 giant cookies, which can also be made into a “mini” or a 3-oz size which is more manageable for some people! I actually think part of the charm or novelty of this cookie is the massive size.
The Levain Bakery Caramel Coconut Chocolate Chip Cookie is THE ultimate cookie recipe, and my favorite Levain cookie to date… Melted caramel. Chewy Coconut. Puddles of dark chocolate. Combined and perfectly underbaked in one enormous irresistible cookie!
Without further delay, here’s the why behind each key ingredient…
What you need to make Levain Bakery Caramel Coconut Chocolate Chip Cookies:
Unsalted Butter, extract and eggs:
I use unsalted butter in all of my baking. If using salted butter, reduce the salt in dough to 1/2 teaspoon. Coconut extract is found near other flavorings, such as vanilla in grocery store. I use large eggs in all recipes unless otherwise stated. Use the eggs straight from the refrigerator, cold.
I love the chewy texture coconut gives this cookie, but also found the base of the Levain cookie to have extra coconut flavor, which lead me to add coconut extract to this cookie base. I use a sweetened coconut such as Baker’s for this cookie. Make sure the coconut is fresh and not dried out. Do not use large flake, finely grated or unsweeteend coconut. Sweet and moist is what you are looking for!
I think the caramel in the cookie is most likely made with Kraft Caramel bits, which may be difficult to find. I went to two large chain groceries in SLC and could not find Kraft Caramel Bits initially. I wanted to avoid unwrapping a caramel and the need to chop candy for the recipe. From past experience, I knew a small caramel piece would be more likely to evenly distribute in the cookie while baking. My caramel of choice for this recipe is the Kraft Caramel Bit. I have the best luck finding this product at Target or Walmart. It’s also found online at Amazon. It’s usually sold near the chocolate chips.
Semi Sweet is the best choice for this cookie. Milk chocolate is too sweet combined with coconut and caramel. Trust me on this! I love the Guittard “Super Cookie Chip”. Usually between $4.50-5 per bag in grocery stores. It’s big and flat and provides the most wonderful pieces of chocolate in this cookie. That said, I think Levain uses a smaller, more standard size chocolate chip. My brands of choice are first, Guittard, second Ghirardelli, third, Trader Joe’s large Dark Chocolate Bars (chopped). Good old Nestle’s Chocolate chips will work too!
Flour, baking soda, baking powder and salt:
As with my other Levain Cookie recipes, I use a mixture of cake and all-purpose flour. If you only have all-purpose flour, that will work. I like the mixture of cake and AP flour because the cake flour tends to lighten up a seriously dense cookie!
When using gluten-free flour, add 2 tablespoons of milk or water to the dough with the eggs. Mix the cookies as directed. Shape the dough, cover and refrigerate for 2-24 hours before baking for best results.
Baking soda and baking powder are both used for leavening in this recipe. I use salt, usually a medium grain sea salt.
Have you eaten this cookie at Levain? I’m so excited for you to try this recipe! I’d love to hear your feedback after making this cookie, please leave comments below.
Levain Bakery Caramel Coconut Chocolate Chip Cookie
Another Levain Bakery Copycat recipe! This Caramel Coconut Chocolate Cookie is the ultimate cookie with all of the best ingredients in one gigantic cookie!
- 1 cup unsalted butter, slightly softened cut into tablespoons
- 3/4 cup dark or light brown sugar packed
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon coconut extract
- 1 cup cake flour
- 2 cups all purpose flour* see notes
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups coconut, heaping sweetened
- 2 cups semi sweet chocolate chips* see notes
- 1 11-oz bag Kraft Caramel Bits or 1 1/2 cups caramels, chopped
Pre heat oven to 400 degrees and set rack in middle of oven.
Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.
Add sugars and beat butter until smooth on medium speed. This should take about 1 minute (or less). Mix until the butter is completely blended with the sugar and is no longer visible in pieces.
Add the eggs and coconut extract and beat on medium just until incorporated with butter and sugars, scraping down sides of the bowl 1-2 times during mixing.
Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda, salt, coconut, chocolate and caramel bits. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.
Fold the dough together by hand a few times (using hands or spatula) until all of the chocolate chips, coconut and caramel bits are distributed in the dough evenly.
Divide the dough into 10 equal pieces about 5-6 oz each. use your hands to pick pieces of dough from bowl. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough, each dough piece should stand about 3 inches high before baking.
Bake 4-5 cookies per pan, for 9-10 minutes on regular bake OR 400 convection bake for 7-8 minutes. Do not over bake!
The cookies are done when the top crust is formed and is lightly golden and the bottom is also golden. There should not be wet or shiny spots on the top of the cookie.
Let cool for at least 15 minutes before serving.
- It is important to preheat the oven for at least 15-20 minutes before baking.
- If you do not have cake flour, use 3 cups all purpose flour plus 2 tablespoons cornstarch.
- to make cake flour at home, use this simple method: Measure out 1 cup of all purpose flour into a medium size mixing bowl. Remove 2 tablespoons of the flour and place back in the flour container. Add 2 tablespoons of cornstarch to the flour in mixing bowl. Sift the flour and cornstarch mixture. Sift again about 3-4 more times. You now have cake flour! Place in a bag or container and use as needed.
- I buy chocolate chips in bulk at Orson Gygi and scoop my semi sweet chips out of a jar. This recipe calls for 2 cups of chocolate chips. Most bags of chocolate chips are 11-12 oz or closer to 1 1/2 cups of chips, for this recipe, add enough chocolate chips to equal 2 cups total.
- Refrigerating dough for 30-45 minutes after shaping and before baking is recommended if the cookies flatten out more than desired and especially if baking in a regular bake and not a convection bake oven.
40 thoughts on “Levain Bakery Caramel Coconut Chocolate Chip Cookie”
Yes!!! I’ve had a Levaine cookie in NYC and it was the best cookie ever! My favorite cookie to make is made with coconut, nuts and chocolate chips so I’ll be making this one for sure! Thank you for making the recipe for us all!
Thank you Becky! I think you will love this new cookie! Come back and give a review after you try the recipe 🙂
I saw this new recipe posted and made these cookies immediately. My favorite thing about Si’s recipes is all of her helpful hints. I had the caramel bits, but they had expired a few months ago, but I used them anyway. Sure enough, like Si said, the caramel bits in the cooled cookies turned a bit hard, but it didn’t stop my family from devouring the cookies within 2 days. They were delicious. I made smaller cookies and cooked them for 8 minutes. This recipe is definitely a new family favorite! Thank you Si!
This recipe is amazing. Well done!! I will definitely make it again. (I added 3 c choc chips and 1 c coconut because I’m not the biggest shredded coconut fan—however—I feel like the 2 c would have actually been just fine! I’m going to add the 2 c next time and see.)
This cookie recipe is now OUR favorite! I have never heard of Levain (sorry – I guess I need to travel more). I was hesitant about making them so big, but I made 8 big ones and then made the rest into smaller cookies. The taste was not affected with the size: both sizes were amazing! One of my daughters started a big cookie and said she was only going to eat half of it but before she knew it, the whole cookie was gone. The next day, I went to the store and bought 2 more packages of caramel bits just to have on hand for the next time I will be making the cookies because there definitely will be a next time and I’m sure it will be soon. I did do one thing different because I couldn’t find my coconut extract. I used almond flavoring. I’m not sure if that changed the taste too much – I will use the coconut extract next time. Thank you for all of your behind the scenes work so that we may all enjoy these recipes!
I made the recipe exactly as written, including the Guittard super cookie chips. The cookies are AMAZING! I made 5-ounce balls and chilled them for 30 minutes. Baked in a regular oven at 400 degrees for 9 minutes. Cooled on the pan for 15 minutes. Ooey, gooey, deliciousness. I will definitely be making this recipe again. Thank you!
Ok these were absolutely delicious! I love coconut and didn’t use sweetened flakes..just unsweetened from TJ’s and then I did half semi sweet (for me) and half milk choco chips (for my husband). I followed the rest of the recipe exactly with some big and some small. I then kept eating them so I quickly loaded up plates and delivered them to people all of which responded saying how heavenly they were!
Si, your cookies never let me down! Also, Do you think you could add oats to these?
10/10. So freaking good. Comes together so easy, just like the other Levain recipes. Perfectly coconutty and chocolatey and those Carmel bits. Dannnnnggggg.
Darcie, Thank you for your kind review! I am so glad that you enjoyed this recipe. The coconut, chocolate and carmel win me over too!
These cookies are AMAZING’ I think they are my family’s new go to favorite cookie recipe! Those super cookie chips are a game changer. These cookies are super easy for such a high end result. Thank you Si for this recipe! 🍪👩🍳
Julie, so glad that this recipe has made it as a family go to! Thanks for reading ABK!
Really delicious! So buttery and full of coconut flavor!
I have never made such large cookies in my life. I weighed my flour using 120 g per cup equivalent, then added cornstarch to it, and it worked out great. I think I could have used a little more flour but I didn’t have time to look up how Si measures flour so I followed King Arthur’s recommendation. I measured out the dough to 5.5 oz each for 10 cookies and had enough left for 6 normal size cookies. I have a true convection oven so I used that at 400 deg as recommended, but I was too nervous to take them out at 8 minutes. They still were very jiggly with moist spots showing through on top. So I baked another 2 minutes and they spread a little more but I felt better about the texture. Perhaps if I’d only done one pan at a time 8 minutes would have been enough. Regardless, I will be making these again but probably not so big.
I have a question though … what’s the best way to store these? I normally make smaller cookies, then keep them in the freezer. Then the kids pull out one or two to put in their school lunches. With these being so large, I’m not going to put them in the freezer, but I worry about them in the summer drying out in my hot AZ kitchen so I’ll probably refrigerate them.
These cookies are the best!!! I love all of these flavors together. I’ve made your tried and true chocolate chip cookies countless times and love them too! You are definitely my go to when I want a delicious cookie!!
I made these cookies on Sunday. They did not turn out as pretty as yours but everyone agreed they were delicious! I had to substitute chopped Kraft caramels for the rounds bits but it worked. The coconut really gives them a delicious texture. Thanks for the recipe!
Just made these cookies. They are incredibly delicious! I was a little bit afraid to bake them at 400 degrees, but bit the bullet and tried it. I was very happy with how they turned out. The cookies even tasted delicious, and had great texture, 2 days later. Absolutely delicious! I also made my own cake flour using your tip. Super easy. Thank you so much for sharing your wonderful recipe!
When I saw that you had posted this recipe, I knew that I needed to make it! It has so many things that I love in a cookie! I made them tonight and they were absolutely amazing!! So yummy! I think they’re my new favorite cookie!! Thanks for another great recipe!
Since I live in Utah, I’m so appreciative of your recipe for these cookies that we love! We don’t get to NYC nearly as often as I’d like, so this recipe is a favorite.
Great new cookie recipe!! My kids enjoyed how chewy they were with the caramel bits in them. I couldn’t find the chocolate chips that were suggested in our area so I just used what I had on hand.
Love your recipes!
I made these and they are AMAZING! I don’t need to go to New York for a Levain cookie, I can make them at home thanks to you! The chewy coconut and caramel are to die for with the super cookie chips. Thank You for the recipe and for helping me to have a Levain experience at home!
My daughter made these and they were divine! I need to get the cookbook so I can make them myself!
You had me at caramel & coconut!! And this recipe did NOT disappoint!!😋 Thanks again for another fabulous cookie recipe!! 🍪 ❤️
Sunday afternoon cookie baking session…our little girls didn’t think it was Sunday until we had cookies and these are soooooo good! A bit more “hardy” than the Tried and True and delicious dipped in cold milk.
My YSA ward said these were in the top 5 of their best cookie ever. Thanks for sharing!
I’m so excited to make these!!! They look delicious!
Just made these and they were amazing! My husband said best cookie for sure!
I made them about half the size and still baked up just fine. I didn’t have cake flour so did the corn Starch and I also used Kamut flour. So even though I had to make some changes they still turned out amazing. So a great recipe!
These cookies 🍪 are the bomb!! ❤️ 😍
These are the best cookies!
These cookies are AMAZING! Recently visited Levain’s Bakery and these are even better. The added coconut makes them so yummy! My new go-to cookie recipe!
After trying the original Levain Caramel Coconut Chocolate Chip cookies, I knew I had to make yours! They were a huge hit with my family and my friends-they devoured them. I love everything about this cookie. Every bite I had I could taste all the flavors just melt in my mouth. The touch of coconut extract is to dye for. I will be making these again!
THESE COOKIES WERE DELICIOSO! WE WILL DEFINITELYBE MAKING THIS RECIPE AGAIN
I love all your recipes and can’t wait to try this one! Would you consider posting weight measurements? I’ve made your other levian cookie recipes and sometimes they turn out perfectly, and other times a little too flat. This is obviously my failing and not the recipes, but weighing the dry ingredients does make it easier to keep things consistent.
My cookies were not done at 9 minutes. They are thick and large cookies, I baked them 15 minutes and I am not sure they are done now? They are raw and doughy inside.
Just want to add these cookies are super sweet; sugar, caramel bits, chocolate chips and sweetened coconut. Maybe add nuts to break up the sweetness, but probably no room for those.
How can I print the recipe with the photo of the cookie? I like to remember what it looks like when I want to make it. These look delicious and want to make very soon.
Hi Carmel, I somehow missed attaching a photo to this recipe its on the recipe now hope this helps!
We are big fans of Levain bakery and made these for Mother’s Day and loved them. Walmart had the caramel bits—everything else was easy to find. Thanks for the recipe and for posting pics of our favorite missionaries in Aruba.
I’m at 7,000 feet altitude. Would I make any adjustments?
These are very good and hold their shape well. Have you experimented with adding in toasted coconut? I tried it and it didn’t make that much of a difference to be noticeable. I did add coconut on the top and it browned a bit which finished it off. Thanks for posting! Looking forward to your next one!
A quick question – do you think I would need to change the proportions of the other add-ins if I wanted to add nuts? I usually just substitute in and keep the total amounts the same. But there’s so much deliciousness going on that I wondered if you thought I shouldn’t try it?
I do want you to know that your Levain chocolate chip is now called “and prayers l” cookie. I’ve been mailing the frozen dough balls to a friend undergoing cancer treatment and he said it’s his dream come true to have a warm “cookie and prayers” each night.