Vegan Coconut Caramel Cookies Recipe: Easy & Delicious

Craving the perfect blend of sweet, salty, and chewy?

Get ready to fall head over heels for these incredibly delicious Vegan Coconut Caramel Cookies! They’re not just easy to make, they’re also guaranteed to impress anyone who tries them – even if they’re not vegan. Imagine sinking your teeth into a soft, chewy cookie packed with toasted coconut and gooey vegan caramel. Sounds divine, right? Let’s get baking!

Why You’ll Love It

• They’re incredibly delicious with a perfect balance of sweet, salty, and coconutty flavor.
• The chewy texture is irresistible and will have you reaching for another cookie.
• They’re surprisingly easy to make, even for beginner bakers.
• They’re perfect for parties, potlucks, or simply enjoying as a sweet treat at home.
• You can easily customize them with different toppings and variations to suit your taste.

What Makes This Recipe Unique?

What sets these cookies apart is the combination of toasted coconut in the dough and a homemade vegan caramel that isn’t just a substitute, but a flavourful star in itself. The toasting brings out the coconut’s nutty notes, which complement the rich caramel beautifully. We’re not just aiming for a vegan version, but for a superior flavour experience that everyone will adore!

Ingredient List

• 1 cup (2 sticks) vegan butter, softened
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 ½ cups all-purpose flour
• 1 cup shredded coconut, toasted (Toasting the coconut elevates its flavour and aroma)
• 1 recipe vegan caramel sauce (recipe below)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. This is important for a good texture.
3. Beat in the vanilla extract and salt.
4. Add the baking soda and then gradually add the flour, mixing until just combined. Be careful not to overmix.
5. Stir in the toasted shredded coconut.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving some space between each cookie.
7. Bake for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
8. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Once the cookies are cooled, spread a generous amount of vegan caramel sauce on the top of each cookie. (See recipe below)

Optional Toppings/Variations

Feel free to get creative with toppings! Here are a few ideas:

• Sprinkle flaky sea salt on top of the caramel.
• Drizzle with melted vegan chocolate.
• Add extra toasted coconut on top for more coconut goodness.

Expert Tips

• Make sure your vegan butter is softened for easier creaming.
• Don’t overbake the cookies, they should be slightly soft in the center when you take them out.
• Toasting the coconut beforehand brings out its flavour. Spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown. Watch it closely so it doesn’t burn.
• Let the cookies cool completely before adding the caramel to prevent it from melting.
• For a chewier texture, chill the dough for 30 minutes before baking.

Frequently Asked Questions (FAQs)

• Can I substitute the vegan butter? Yes, you can use coconut oil, but the texture will be slightly different (more cakey).
• Can I use a different kind of sugar? You can use all brown sugar, but it will make the cookies chewier and darker. Using half granulated and half brown sugar provides the best texture.
• How should I store these cookies? Store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
• Can I freeze these cookies? Yes! Freeze the baked cookies without caramel for up to 3 months. Let them thaw before adding the caramel.
• Can I make the caramel ahead of time? Absolutely! The caramel can be made up to a week in advance and stored in the fridge. Gently reheat it before using.

Variations and Customization Options

Want to switch things up? Here are some variations you can try:

• Chocolate Chunk Version: Add ½ cup of vegan chocolate chunks to the dough.
• Nutty Delight: Mix in ½ cup of chopped pecans or walnuts.
• Spice it Up: Add a teaspoon of cinnamon or a pinch of cardamom to the dough for a warm, comforting flavor.
• Double Coconut: Use coconut sugar instead of brown or granulated sugar for even more coconut flavor.

Serving Suggestions

These cookies are delightful on their own, but here are a few ideas on how to enjoy them even more: Serve them with a cold glass of plant-based milk, a scoop of vegan ice cream, or alongside a hot cup of coffee or tea. They are also the perfect addition to any dessert platter or treat box.

Conclusion

Ready to experience a truly delicious treat? These Vegan Coconut Caramel Cookies are not only easy to make, but they’re also bursting with amazing flavors and textures that will have everyone asking for the recipe. So, grab your ingredients, preheat your oven, and get ready to bake up some cookie magic! Don’t forget to share your cookie creations and tag us in your photos – we can’t wait to see them! Subscribe to our newsletter for more amazing vegan recipes.