Toasted Coconut, Toffee, & Chocolate Chip Cookies

Jump to Recipe

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

5 from 1 vote
Cook Time
10 minutes
Servings
2 dozen cookies

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 chips

Instructions

  1. 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. 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. 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. 4. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake at 350Β° for 10 minutes or until cookies start to brown around the edges. Remove from pan, and cool completely on wire racks.
  5. Note-if you can’t find Heath Toffee Bits you can chop up Heath or Skor candy bars.

If 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

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. 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!

  2. These are my boyfriend’s favorite cookies!! He says they’re even better than his mom’s famous cookies πŸ™‚ Thank you for the recipe!

  3. made these twice already and I’m not usually a coconut person. My husband who doesnt have a sweet tooth loves these cookies. It’s perfect without being too sweet and buttery!

  4. These cookies are AMAZING. Texture and taste is perfect. I just made a double batch and can’t wait to share them! Thank you!

  5. I have been makin these cookies for a few years now and everyone always loves them…..I am about to make them for a sheriff’s department banquet and will need to make them in bulk. My question to you is have you frozen the dough or even the made cookie for these before? I know some cookies just dont freeze well.I would truely appreciate if you could email me with an answer! I hope to hear back from you soon. Thanks!

  6. 5 stars
    I found this recipe a year or two ago and have been making these ever since! At first I didn’t think there were enough wet ingredients (I used a hand mixer and the dough was really thick since it’s full of coconut and chocolate) but the cookies turned out perfect! I’ve never used coconut extract in this recipe and they still taste delicious. πŸ™‚ Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *