Taste Paradise: Irresistible Frosted Coconut Caramel Sugar Cookies Recipe

Frosted Coconut Caramel Sugar Cookies – Experience the ultimate tropical dessert with our soft coconut sugar cookies, generously topped with a luscious coconut caramel buttercream and artfully swirled with a rich, homemade buttery caramel sauce.

Imagine a sweet escape to a tropical island, captured perfectly in a single bite. That’s precisely the experience these Frosted Coconut Caramel Sugar Cookies deliver. Drawing inspiration from the beloved Levain’s coconut caramel cookie, we’ve transformed that iconic flavor into a melt-in-your-mouth sugar cookie equivalent, and the result is nothing short of extraordinary. If you’ve yet to discover the magic of coconut in desserts, prepare for a revelation. These cookies, which we firmly believe are best enjoyed chilled, offer a unique blend of soft texture, creamy frosting, and decadent caramel that will redefine your dessert expectations. Pair them with a refreshing glass of Brazilian lemonade for the full, authentic tropical sugar cookie indulgence. Get ready to have your taste buds transported!

Why wait to treat yourself and your loved ones? Gather all the coconut enthusiasts you know and embark on this delightful baking adventure. These frosted coconut sugar cookies are a guaranteed crowd-pleaser and a perfect way to bring a touch of sunshine into your kitchen!

Explore More Tropical & Caramel Desserts

• Levain Copycat Caramel Coconut Chocolate Chip Cookie
• The Best and Easiest Coconut Loaf Cake
• Frosted Coconut Lime Sugar Cookie

Unveiling the Layers: What Makes These Coconut Caramel Sugar Cookies Special

Every element of these Frosted Coconut Caramel Sugar Cookies has been carefully crafted to create a harmonious and unforgettable dessert experience. From the foundation of the cookie to the delicate swirl of caramel, each component plays a crucial role in delivering that irresistible tropical taste.

• The Cookie: Our base is not just any sugar cookie; it’s an exceptionally soft and tender creation. The subtle infusion of coconut extract elevates it beyond typical sugar cookie recipes, providing a unique and delightful tropical undertone that sets these treats apart. They are designed to be generously sized, offering a satisfying chewiness with every bite.
• The Frosting: The star of the show, our creamy coconut caramel buttercream, is a velvety dream. It layers on more intense coconut and tropical flavors, perfectly balancing the cookie’s sweetness. This frosting isn’t just an afterthought; it’s an integral part of the cookie’s identity, adding a rich, smooth texture that complements the soft cookie perfectly.
• The Caramel Topping: To take these cookies to an entirely new level of indulgence, a homemade buttery caramel sauce is generously swirled on top. This rich, sweet caramel provides a decadent contrast to the coconut, adding a deep, complex sweetness that makes these cookies truly irresistible. For an extra touch of gourmet flair and textural variety, sprinkle some toasted shredded coconut flakes on top – it’s a game-changer!

Why You’ll Fall in Love with This Frosted Coconut Caramel Sugar Cookie Recipe

Beyond their stunning appearance, these cookies offer a trifecta of reasons why they’ll become a cherished addition to your baking repertoire. Prepare to be delighted by every aspect, from the first aroma to the last crumb.

• Exquisite Coconut Flavor: I firmly believe that tropical flavors, especially coconut, are vastly underutilized in homemade desserts. This recipe aims to change that! It introduces a vibrant and exotic flavor profile that is both refreshing and deeply satisfying. It’s a fantastic way to expand your baking skills and surprise your palate with something truly special and unique.
• Unforgettable Texture: There’s something truly magical about my base sugar cookie recipe. The texture is, quite frankly, to die for! Each cookie boasts a perfect balance of softness and chewiness, practically melting in your mouth with every bite. This superior texture provides the ideal canvas for the rich frosting and gooey caramel, ensuring a consistently delightful experience.
• Harmonious Caramel Topping: The interplay between coconut and caramel is a match made in dessert heaven. The buttery, sweet caramel on top creates an incredible flavor dynamic, beautifully complementing the tropical notes of the coconut. It brings all the elements together in a way that is both decadent and balanced, making each cookie a perfectly complete and utterly addictive treat.

Pantry Essentials for Your Coconut Caramel Journey

While the full, detailed ingredient list can be found in the comprehensive recipe card at the bottom of the page, here’s a closer look at some key pantry staples and why they are essential for achieving the best Frosted Coconut Caramel Sugar Cookies.

• Coconut Extract: This is a non-negotiable ingredient for truly boosting that vibrant coconut flavor in both the cookies and the frosting. Don’t underestimate its power to transform your dessert into a tropical sensation.
• Cream Cheese: For the frosting, a high-quality cream cheese is key for that signature tang and smooth, creamy texture. My personal favorite is Philadelphia Cream Cheese, though reliable generic brands can certainly work if you’re in a pinch. Just ensure it’s at room temperature for optimal blending.
• Sour Cream: This humble ingredient is a secret weapon in our cookie dough! Full-fat sour cream adds incredible moisture, richness, and a subtle tang that enhances the overall flavor and tenderness of the cookies. Don’t skimp here; you deserve that luxurious texture!
• Vanilla Extract: Just like with any baked good, a good quality vanilla extract makes a noticeable difference. I adore Nielsen-Massey’s Vanilla Extract for its rich, authentic flavor.
• Shredded Coconut Flakes: While optional, toasted shredded coconut flakes add a wonderful textural contrast and an extra layer of coconut flavor as a garnish. Don’t skip this if you want to elevate the cookies further!
• All-Purpose Flour: The foundation of our cookie, a good quality all-purpose flour ensures the right structure and tenderness. For superior results, consider King Arthur’s All-Purpose Flour.
• White Granulated Sugar: A baking staple, granulated sugar is crucial for sweetness and helps achieve that characteristic sugar cookie spread and crisp edge.
• Powdered Sugar: Essential for a smooth, lump-free frosting and contributing to the cookie’s tender crumb. Always sift your powdered sugar for the best results!
• Baking Soda: A fresh leavening agent is critical for the cookies to rise properly and achieve their light, airy texture. Remember to change it out every 6 months for optimal effectiveness.
• Unsalted Butter: The secret to truly exceptional desserts often lies in using unsalted butter at room temperature. This allows for proper creaming with sugars, incorporating air, and creating a tender, flavorful cookie base. Make sure your butter is perfectly softened for the best outcome.

Mastering the Cookie Dough: Your Step-by-Step Guide

Creating this rich and buttery coconut sugar cookie dough is surprisingly simple and straightforward. You’ll be amazed at how quickly this recipe becomes your go-to favorite for a perfectly tender and flavorful sugar cookie base. This section provides a helpful summary of the steps involved; for the complete, detailed instructions, please refer to the recipe card located at the bottom of the page!

• Prepare your baking sheets by lining them with parchment paper. This prevents sticking and ensures even baking. Set them aside for later.
• In the bowl of a stand mixer, combine the softened unsalted butter, vegetable oil, granulated sugar, and powdered sugar. Cream these ingredients together until the mixture is light, fluffy, and pale in color. This step is crucial for achieving a tender cookie.
• Add the eggs one at a time, mixing well after each addition until fully incorporated. Follow with the vanilla extract, sour cream, and coconut extract, mixing just until combined. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
• In a separate bowl, whisk together the dry ingredients: baking soda, baking powder, salt, and all-purpose flour. Gradually add this flour mixture to the wet ingredients in the stand mixer. Mix on the lowest speed until just combined, ensuring no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies.
• Scoop the dough into approximately 3-tablespoon portions and gently roll them into smooth balls.
• Arrange the dough balls on your parchment-lined baking sheets, leaving a few inches between each. Gently flatten each ball with the bottom of a glass or a pancake spatula to about ½ inch thickness.
• Bake the cookies at 350°F (175°C) for 10-12 minutes, or until the edges are just set and lightly golden, but the centers still appear soft. Avoid overbaking to maintain their tender texture.
• Once baked, let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. They must be fully cool before frosting.

Crafting the Perfect Caramel Sauce: A Foolproof Method

Does the thought of making homemade caramel sauce fill you with a little dread? Fear not! This foolproof caramel sauce recipe is designed to help even novice bakers achieve a rich, buttery, and perfectly smooth caramel every single time. Many bakers have found confidence with this method, making it their go-to for all caramel needs. For even more helpful insights, be sure to explore additional tips and tricks for caramel making.

• In a medium-sized, heavy-bottomed saucepan (at least 2 quarts to prevent overflow), combine water, granulated sugar, and light corn syrup. The corn syrup helps prevent crystallization.
• Place the saucepan over medium heat. Bring the mixture to a boil without stirring. Stirring at this stage can introduce sugar crystals, leading to a grainy sauce. Swirl the pan occasionally if needed to ensure even cooking.
• Continue heating until the sugar mixture transforms into a beautiful golden brown color, typically taking about 5-7 minutes. This stage requires your full attention; watch closely, as caramel can burn very quickly once it starts to darken.
• While the caramel is cooking, gently warm the heavy cream in a separate small saucepan or microwave. Warming the cream prevents a drastic temperature shock when added to the hot caramel, reducing vigorous bubbling and ensuring a smoother mixture.
• Once the caramel reaches your desired golden hue, immediately remove it from the heat. Carefully and slowly pour the warm heavy cream into the hot caramel while continuously stirring. Be cautious, as the mixture will bubble up intensely. Continue stirring until the caramel and cream are thoroughly combined into a smooth, uniform sauce.
• Transfer the hot caramel mixture to a separate heatproof bowl. This helps to stop the cooking process. Now, add the pure vanilla extract, a pinch of salt (which wonderfully enhances the sweetness), and the butter.
• Allow the butter to melt into the warm caramel for a minute or two, then stir vigorously until it is fully incorporated, creating a silky and luscious caramel sauce.
• Always exercise extreme caution when working with hot caramel to avoid burns. Allow the caramel sauce to cool slightly before using it on your cookies or transferring it to storage containers. The caramel will thicken as it cools.

Bringing it All Together: Assembly of Your Frosted Coconut Caramel Sugar Cookies

The assembly phase is where these delicious components unite to create a truly spectacular dessert. Take your time with these steps to achieve beautifully frosted and perfectly finished cookies.

1. Ensure your coconut sugar cookies are completely cooled to room temperature before you begin frosting. Attempting to frost warm cookies will cause the buttercream to melt and slide off.
2. Prepare your rich and creamy coconut caramel buttercream. Make sure it’s smooth and spreadable.
3. Using a small offset spatula, apply a generous layer of the coconut caramel buttercream to the top of each cooled cookie. Spread it evenly, extending all the way to the edges for a polished look.
4. Optional Step for Variety: For an added burst of flavor and a delightful textural crunch, consider toasting some shredded coconut. You can then coat half of your frosted cookies with this toasted coconut, gently pressing the flakes onto the frosting.
5. For Decadence: Take the other half of your frosted cookies and drizzle them with a bit of your luscious homemade caramel sauce. You can use a spoon or a squeeze bottle for more control.
6. To create that signature, visually appealing swirl, take the tip of your offset spatula or a toothpick and delicately swirl some of the salted caramel on top of the cream cheese frosting. This not only looks fantastic but also ensures a perfect balance of flavors in every bite.
7. Once assembled, allow the cookies to set for a few minutes. This gives the frosting and toppings a chance to adhere properly and firm up slightly.
8. These Frosted Coconut Caramel Sugar Cookies can be enjoyed immediately at room temperature, but for an especially refreshing and intensified flavor experience, we highly recommend chilling them in the refrigerator before serving.

Tools of the Trade: What I Used To Make This Recipe

Having the right tools can make your baking experience smoother and more enjoyable. Here’s a list of the essential kitchen equipment I used to create these perfect Frosted Coconut Caramel Sugar Cookies:

1. Medium-sized saucepan: Essential for making the homemade caramel sauce.
2. Stand mixer with paddle attachment: Critical for creaming butter and sugar, and mixing dough and frosting efficiently.
3. Measuring cups and spoons: For accurate ingredient measurements.
4. Rubber spatula: For scraping down bowls and ensuring all ingredients are incorporated.
5. Baking sheets: For baking the cookies. Having multiple allows for continuous baking.
6. Parchment paper or silicone baking mats: For non-stick baking and easy cleanup.
7. Cookie scoop or tablespoon: For portioning dough evenly, ensuring consistent cookie size and baking.
8. Offset spatula: Ideal for spreading frosting smoothly and creating decorative caramel swirls.
9. Cooling rack: Allows air to circulate around cookies, preventing them from becoming soggy.
10. Microwave-safe large bowl: Convenient for warming heavy cream for the caramel sauce.

Frequently Asked Questions – Frosted Coconut Caramel Sugar Cookies

We’ve gathered some of the most common questions about making and enjoying these delightful cookies. If you have a question that isn’t answered here, feel free to ask in the comments below!

Can I use store-bought caramel sauce instead of making it from scratch?
Yes, you certainly can use store-bought caramel sauce to save time. However, for the absolute best flavor and a truly superior texture that perfectly complements these cookies, we highly recommend making the homemade sauce as outlined in the recipe. The fresh, buttery notes of homemade caramel are unparalleled.

How long should I let the cookies cool before frosting them?
It is crucial to let the cookies cool completely to room temperature before applying any frosting. If the cookies are even slightly warm, the buttercream will melt, creating a messy and less appealing finish. Patience is key for a perfect frosting!

Do I have to use sour cream in the cookie dough?
Sour cream plays an important role in this recipe, contributing significant moisture and a subtle tang that enhances the depth of flavor and tenderness of the cookies. If you don’t have sour cream, you can try substituting it with plain full-fat Greek yogurt, which offers similar benefits in terms of moisture and acidity, though the flavor may vary slightly.

How do I prevent the caramel from crystallizing?
To prevent crystallization, avoid stirring the caramel mixture once it begins boiling. Swirl the pan gently if you need to ensure even cooking. Also, make sure your saucepan is spotlessly clean before you start, as even tiny sugar crystals can trigger a chain reaction of crystallization. Using light corn syrup in the recipe also helps prevent this issue.

Can I freeze the baked cookies?
Absolutely! These Frosted Coconut Caramel Sugar Cookies freeze beautifully. You can freeze them either frosted or unfrosted. To do so, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They will keep well for up to three months.

Can I substitute coconut oil for vegetable oil in the cookie dough?
Yes, you can substitute coconut oil for vegetable oil in the cookie dough. This will enhance the coconut flavor even further. Keep in mind that coconut oil solidifies at cooler temperatures, so the texture of the dough and potentially the baked cookie might be slightly different. Ensure your coconut oil is melted if the recipe calls for liquid oil.

How long does it take for the caramel sauce to reach the golden brown color?
The time it takes for the caramel sauce to achieve that beautiful golden brown color can vary depending on several factors, including the intensity of your stovetop heat and the size and thickness of your saucepan. Generally, it takes around 5-7 minutes. It’s essential to watch it closely, as it can go from perfect to burnt very quickly.

Storing and Freezing Your Tropical Treats

Proper storage is key to maintaining the irresistible freshness and delicious texture of your Frosted Coconut Caramel Sugar Cookies. Follow these guidelines to keep them at their best for as long as possible.

Storing Frosted Coconut Caramel Sugar Cookies

To keep your frosted cookies fresh and prevent them from drying out, place them in an airtight container. We recommend lining the container with parchment paper and separating layers of cookies with additional parchment paper to prevent sticking and protect the delicate frosting and caramel swirl. Store the container in the refrigerator for up to 5 days. For the optimal taste and tender texture, allow the cookies to come to room temperature for about 15-30 minutes before serving. However, many find these cookies to be exceptionally delicious when enjoyed directly from the fridge!

Freezing Frosted Coconut Caramel Sugar Cookies

If you’re planning to enjoy these cookies later, they freeze wonderfully. Arrange the freshly baked and frosted cookies in a single layer on a baking sheet and place them in the freezer until they are firm (this typically takes about 1-2 hours). Once frozen solid, transfer the cookies to a freezer-safe airtight container or a heavy-duty freezer bag. Again, separate layers with parchment paper to prevent them from sticking together. These cookies can be stored in the freezer for up to three months. To thaw, simply transfer the desired number of cookies to the refrigerator overnight, or let them sit at room temperature for approximately 30 minutes to an hour before serving.

When it comes to enjoying my Frosted Coconut Caramel Sugar Cookies, I’ve got a little secret: while these treats are fantastic at room temperature, I’ve found they’re even more irresistible when chilled in the fridge! The cool frosting and slightly firm caramel create a delightful textural contrast that truly enhances the tropical flavors.

Discover More Decadent Caramel Recipes

If you’ve fallen in love with the luscious caramel in this recipe, you’ll be thrilled to explore these other popular caramel-infused desserts from our collection:

• The Best Caramel Stuffed Chocolate Cookies
• The Best Oreo Caramel Cake Recipe Ever
• Chocolate Salted Caramel Cookie With Frosting
• Gooey Cinnamon Roll Caramel Cake

Recipe Card

Frosted Coconut Caramel Sugar Cookies

Molly Murphy

Soft coconut sugar cookie with coconut caramel buttercream and swirls of a homemade buttery caramel sauce.

Print Recipe
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Course Dessert

Cuisine American, Tropical

Yields 24 Cookies

Ingredients

 

 

FOR THE CARAMEL SAUCE (DO FIRST)

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream warmed
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 3 tablespoons butter

FOR THE COOKIES

• 1 cup unsalted butter softened
• ¾ cup vegetable oil
• 1 cup granulated sugar
• 1 cup powdered sugar
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• 2 teaspoons salt
• 2 tablespoons sour cream room temperature
• 2 large eggs room temperature (preferably large)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut extract
• 5 ½ cups all-purpose flour

FOR THE CREAM CHEESE FROSTING

• 1 ½ cups unsalted butter room temperature
• 6 oz. cream cheese room temperature
• ¼ cup caramel sauce recipe above
• 6 cups powdered sugar measured and then sifted
• 2 teaspoons heavy whipping cream
• 2 teaspoons coconut extract

Assembly (OPTIONAL)

• 2 cups shredded coconut toasted
• Swirl of caramel

Instructions

 

For the Caramel Sauce

• In a medium-sized saucepan, combine water, granulated sugar, and corn syrup. Use at least a 2-quart pan to prevent overflow.
• Over medium heat, bring the sugar mixture to a boil. Do not stir during this process to avoid crystallization.
• Let the mixture boil until it turns golden brown, around 5-7 minutes. Watch carefully to avoid burning.
• Warm the cream in the microwave for 1 minute.
• Once the caramel achieves a golden brown color, remove from heat and carefully add the warm cream. Stir until combined.
• Transfer the caramel mixture to a separate bowl, then add vanilla, salt, and butter. Let it sit until the butter melts, and then stir until well incorporated.

For the Cookies

• Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar, and powdered sugar on medium speed.
• Add the eggs, one at a time, mixing after each addition. Cream on medium speed for 30 seconds after each egg is added. Scrape down the bottom and sides of the bowl.
• Add in the vanilla, sour cream, and coconut extract. Mix just until combined.
• Add the baking soda, baking powder, salt, and flour. Mix on the lowest speed until no flour streaks remain and the mixture is evenly combined; don’t overmix.
• Scoop the dough into about 3-tablespoon sized portions and roll into balls. Place several inches apart on the prepared baking sheets.
• Using a flat surface, like a pancake spatula, or the bottom of a cup with a flat surface, press down each ball slightly. Aim for a thickness of about ½ inch.
• Bake the cookies for 10-12 minutes until just set. Avoid browning.
• Let the cookies cool for a few minutes on the baking sheets before transferring to a cooling rack to cool completely.

For the Cream Cheese Frosting

• In the bowl of an electric mixer, combine the butter, cream cheese, caramel sauce, and cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
• With the mixer on low speed, add the powdered sugar and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes.
• Add the vanilla and coconut extract and mix on low just until combined.

Assembly

• Once the cookies are completely cooled, frost them with a small offset spatula and spread the frosting evenly to the edge of the cookie.
• OPTIONAL: Coat half of the cookies with toasted shredded coconut and half with caramel.
• Use the tip of the offset spatula to swirl some salted caramel on top of the cream cheese frosting.
• Note: These cookies are best enjoyed chilled from the fridge.

Keyword sugar cookie, coconut, frosted, caramel, tropical, homemade, dessert

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