Toasted Coconut, Toffee, & Chocolate Chip Cookies
Last week I was going through our chocolate drawer in our freezer. Yes, we have a special drawer for chocolate and it is packed full:) I found two bags of Heath toffee bits at the bottom. I forgot they were in there. I didn’t want them to feel neglected any longer so I decided to make Toasted Coconut, Toffee, and Chocolate Chip Cookies. These cookies are loaded!
I like coconut, but I LOVE toasted coconut. Toasting coconut brings out a nutty, powerful flavor that I adore. The toasted coconut and toffee bits create a chewy cookie that is to die for. I wanted an extra kick of chocolate so I stirred in a handful of chocolate chips. These cookies have it all! Josh even declared them as his new favorite cookie. He says that a lot so we will see how long it lasts:)
This is our 100th cookie recipe on our blog! I knew I had a cookie obsession, but WOW 100 cookie recipes? Maybe I need help:) Don’t worry, I am not done baking yet. I have plenty of new cookie recipes to share, so stay tuned. For now, enjoy a batch of Toasted Coconut, Toffee, and Chocolate Chip Cookies-they are outstanding!
Toasted Coconut, Toffee, & Chocolate Chip Cookies
Yield: 2 dozen cookies
Cook Time: 10 minutes
Ingredients:
1 cup flaked sweetened coconut
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed light brown sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 large egg
1 cup Heath toffee bits
3/4 cup chocolate chipsDirections:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and arrange coconut in a single layer on the pan. Bake for 5-7 minutes or until coconut is lightly toasted, stirring once. Set coconut aside to cool.
2. Line another baking sheet with parchment paper or a silicone baking mat and set aside. Whisk together flour, baking powder, soda, and salt in a medium bowl.
3. In the bowl of a stand mixer, add brown sugar and butter. Beat at medium speed until creamy and smooth, about two minutes. Beat in vanilla extract, coconut extract, and egg. Slowly add dry ingredients and mix until combined. Stir in toasted coconut, toffee bits, and chocolate chips.
4. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake at 350° for 10 minutes or until cookies start to brown around the edges. Remove from pan, and cool completely on wire racks.
Note-if you can’t find Heath Toffee Bits you can chop up Heath or Skor candy bars.
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SaveIf you like these Toasted Coconut, Toffee, & Chocolate Chip Cookies, you might also like:
Chocolate Chip Almond Toffee Cookies from Two Peas and Their Pod
Chocolate Toffee Cookies from Two Peas and Their Pod
Crispy Toasted Coconut Cookies from Joy the Baker
Heath Bar Cookies from Simply Recipes
Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! 
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Hi! Loove your blog – just made these last night for a football party tonight. They came out delish. Thanks again!
Two Peas replied: — September 13th, 2011 @ 10:23 am
Thank you! Glad the cookies were a hit!
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I just made these, they’re fantastic!
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Made these cookies for the first time today…another hit! My husband who is quite the cookie connoisseur called them, “Delectable!”
These cookies are like crack! They’ve been on my list for a long time, and I just made a batch… so, so good!
Two Peas replied: — March 24th, 2012 @ 10:48 pm
They are addicting! One of my favorites!
I was really excited for these cookies….they smelled great and the batter tasted good too. However they were WAYYYY too sweet. Almost inedible
I’m going to go buy some whipping cream to eat with them to tone down some of the sweetness. Next time (if there is a next time) I’ll probably use unsweetened coconut and leave out the chocolate chips because the toffee adds a ton of sweetness.
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Just made these and they are awesome! I only had unsweetened coconut and no coconut extract so I used extra vanilla. They definitely loved up to their pictures and comments!
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I made these (a double batch) this week for our monthly birthday celebration at work and had 20+ ladies as “tasters”. These cookies were a big hit…I loved them (kept a few at home for the family…hubby loved them too, and he’s not normally a big toffee fan.) The coconut flavor is very subtle, but you get the “chewiness” from the coconut which is a plus…you mostly taste the toffee and chocolate. This recipe is a keeper…thanks for sharing this recipe!
These are my boyfriend’s favorite cookies!! He says they’re even better than his mom’s famous cookies
Thank you for the recipe!
Two Peas replied: — May 7th, 2013 @ 5:18 pm
You are very welcome!