INTRO
After hundreds of requests from my community, I finally cracked the code. You asked for it again and again—the legendary Levain Bakery Caramel Coconut Chocolate Chip Cookie. So I did what any obsessed baker would do. I ordered the original straight from New York City, dissected every bite, and tested batches until I nailed it. Today, I’m sharing that recipe with you.
These Levain Bakery caramel coconut chocolate chip cookies deliver everything you love about the iconic NYC original. Massive six-ounce portions. Chewy, shredded coconut throughout. Gooey pockets of melted caramel. Pools of dark chocolate in every bite. And that signature Levain texture—crispy edges giving way to a dense, soft, almost underbaked center. Let’s bake them together.
THE HISTORY
Levain Bakery opened its doors on Manhattan’s Upper West Side in 1995. Founders Connie McDonald and Pam Weekes, both competitive triathletes, initially set out to sell artisanal bread. But the cookies they baked for themselves—giant, dense, and loaded with premium ingredients—stole the show. Customers couldn’t resist them. Soon, the line stretched down West 74th Street.
Over the next two decades, Levain’s cookie repertoire expanded. The classic dark chocolate chip remained the undisputed champion, but other flavors developed devoted followings of their own. The Caramel Coconut Chocolate Chip cookie emerged as a dark horse favorite. Its combination of chewy coconut, sweet caramel, and rich dark chocolate offered something completely different from the original—more texture, more complexity, more surprise in every bite.
What makes Levain’s version special comes down to execution. The coconut doesn’t dry out. The caramel stays gooey without disappearing into the dough. The chocolate chips retain their integrity. Achieving that balance at home requires understanding exactly how the bakery does it. After ordering, tasting, and reverse-engineering, I can confidently say this recipe delivers the real deal.
THE SCIENCE
Let’s break down why this copycat works. Three key elements create that iconic Levain texture and flavor.
First, the flour blend. Using both cake flour and all-purpose flour creates a specific protein structure. All-purpose flour provides enough gluten for structure and that satisfying chew. Cake flour, with its lower protein content, keeps everything tender and prevents toughness. The combination allows these massive cookies to hold their shape while staying soft and dense inside. Without cake flour, they’d spread too thin and turn tough.
Second, the caramel strategy matters tremendously. Kraft Caramel Bits work better than chopped caramel squares for a reason. Their smaller size and specific formulation allow them to melt into distinct gooey pockets rather than dissolving completely into the dough. If you use regular caramel squares, freezing them before mixing helps achieve the same effect. The cold caramel holds its shape during mixing and baking, creating those signature puddles.
Third, the high-heat short bake creates that texture contrast. At 400°F, the exterior sets quickly while the interior barely has time to catch up. By the eight-minute mark, the edges have formed a thin, caramelized crust while the center remains soft and almost underbaked. That fifteen-minute rest on the hot sheet pan finishes the job gently, letting the interior set up without ever reaching the temperature that would dry it out.
GOOD PAIRING FOOD AND DRINK
Appetizer: Salted Pretzel Bites with Spicy Mustard
Start with warm, soft pretzel bites and a tangy, spicy mustard. The salt on the pretzels primes your palate for the sweet cookies to come, while the mustard’s heat provides a savory counterpoint that makes that first caramel bite taste even sweeter.
Main Course: Pulled Pork Sandwiches with Coleslaw
Keep dinner casual and satisfying. Smoky, tender pulled pork on soft buns with tangy, creamy coleslaw hits all the right notes. The smoke and tang contrast beautifully with the cookies’ sweetness, and the soft texture mirrors what’s coming in dessert.
Side Dish: Roasted Sweet Potato Wedges
Roast sweet potato wedges with olive oil, salt, and a pinch of cayenne. Their natural sweetness echoes the caramel notes in the cookies, while the savory preparation keeps things grounded. The cayenne adds just enough heat to keep things interesting.
Dessert: Salted Caramel Ice Cream
Serve these warm cookies alongside a scoop of high-quality salted caramel ice cream. The cold, creamy, salty-sweet ice cream melting into the warm, gooey cookie creates an unforgettable combination. Add a drizzle of extra caramel if you’re feeling decadent.
Cocktail: Dark Rum Old Fashioned
A Dark Rum Old Fashioned—aged rum, demerara syrup, Angostura bitters, and an orange twist—complements the coconut and caramel notes perfectly. The rum’s molasses character echoes the brown sugar in the cookies, while the orange brightens everything.
Non-Alcoholic Drink: Toasted Coconut Latte
Steam milk with a splash of coconut extract and a touch of vanilla, then combine with strong espresso or strong brewed coffee. Top with a sprinkle of toasted coconut. The coconut in the drink mirrors the coconut in the cookies, creating harmony across sips and bites.
Description
Never wait in line again. These Levain Bakery caramel coconut chocolate chip cookies deliver the real deal—massive, bakery-style giants with crispy edges, soft centers, and pockets of melted caramel in every bite. I ordered the original from NYC to perfect this recipe.
Ingredients
Instructions
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Preheat Your Oven: Set your oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.
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Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the slightly softened butter, brown sugar, and granulated sugar. Beat on medium speed until just smooth and combined—about 1 minute. Don't cream until light and fluffy. You want the mixture smooth but still dense.
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Add Eggs and Extract: Add the cold eggs one at a time, mixing on medium until incorporated after each addition. Pour in the coconut extract and mix again. Scrape down the sides and bottom of the bowl with a spatula to ensure everything combines evenly.
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Add Dry Ingredients and Mix-ins: Turn the mixer off. Add both flours, baking powder, baking soda, and salt all at once. Then add the shredded coconut, chocolate chips, and caramel bits on top. Pulse the mixer on low speed until the flour just disappears and the dough starts coming together. This should take only a few seconds. Do not overmix.
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Finish by Hand: Remove the bowl from the mixer. Use a sturdy spatula to fold the dough a few more times by hand. This ensures you incorporate any stray flour at the bottom without overworking the dough.
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Portion the Dough: Divide the dough into 8 to 10 rough pieces, each weighing about 5 to 6 ounces. Use your hands to shape each piece into a tall, rough mound—aim for about 3 inches high. Don't smooth them completely. Those craggy peaks and rough edges create beautiful texture during baking. Do not flatten the mounds.
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Bake in Batches: Place 4 to 5 dough mounds on each prepared baking sheet, leaving plenty of space between them. Bake for 8-10 minutes (7-8 minutes if using convection). The cookies are done when the tops turn lightly golden with a set crust, but the centers still look soft and underbaked. Do not overbake—resist the urge to leave them in longer.
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Cool on the Sheet: Remove the baking sheet from the oven. Let the cookies cool on the sheet for at least 15 minutes. Do not move them during this time. Residual heat continues baking the centers gently while the edges set. After 15 minutes, transfer to a wire rack if desired, or serve warm from the sheet.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 700kcal
- % Daily Value *
- Total Fat 36g56%
- Sodium 380mg16%
- Total Carbohydrate 88g30%
- Dietary Fiber 4g16%
- Sugars 62g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Weigh Your Dough for Consistency
A kitchen scale transforms this recipe from good to great. Six ounces is the magic number for achieving that authentic Levain-style giant cookie. Eyeballing portions leads to uneven baking and inconsistent textures.
Cake Flour Substitute
If you don't keep cake flour on hand, make your own: In a small bowl, whisk together 3 cups all-purpose flour and 2 tablespoons cornstarch. Sift together at least 3-4 times to distribute the cornstarch evenly. Measure out 3 cups of this mixture for the recipe (this gives you exactly the 1 cup cake flour + 2 cups AP flour the recipe needs).
Caramel Options
Kraft Caramel Bits work perfectly and require no prep. If using caramel squares, freeze them for at least 30 minutes before chopping and adding to the dough. Cold caramel holds its shape better during mixing and creates those distinct gooey pockets rather than melting into the dough.
If Your Kitchen Runs Warm
On hot days or in warm kitchens, the dough may spread too much. If this happens, shape the dough mounds and refrigerate them for 30-45 minutes before baking. This firms up the butter and prevents excessive spread while maintaining that soft interior.
Storage Guidelines
Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes.
Freeze Dough for Fresh Cookies Anytime
Portion the dough into 6-ounce mounds and place on a parchment-lined sheet. Freeze until solid, about 2 hours, then transfer to a freezer bag. Bake from frozen at 400°F for 9-11 minutes—no need to thaw.