Toasted Coconut, Toffee and Chocolate Chip Cookies

Name: Toasted Coconut, Toffee and Chocolate Chip Cookies
Cook time: 10 min
Total time: 10 min
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

5 from 1 vote

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These soft and chewy toasted coconut, toffee and chocolate chip cookies are sure to bring some tropical flair to your dessert table. When I saw these cookies over on Two Peas and Their Pod, I knew they would be a huge hit with my coconut-loving family.

Toasted coconut mixed into a chocolate chip cookie? Bring it on! If that doesn’t sound delicious enough, toffee bits are stirred in, too! Oh man! This is the toasted coconut toffee and chocolate chip cookie recipe to end all homemade toasted coconut toffee and chocolate chip cookies recipes!

These are chunky, chocolatey cookies that have that sweet toffee side note and moist, sweet coconut to round out the flavor. There is something for everyone in this cookie.

These would be really good gift cookies, although you wouldn’t want to mail them in summer because the chocolate chips might melt. But for gifts you aren’t mailing and for party cookie platters, these would be showstoppers. But you don’t need a special occasion to make these! Bake a large batch and have a couple as an afternoon snack with some tea or coffee, or pack a couple in your family’s lunch boxes. These are going to be one of your favorite ways to eat toffee and coconut!

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Why You’ll Love This Recipe

Chocolate! Coconut! Toffee! You get all three in this recipe.
These family favorite toasted coconut toffee and chocolate chip cookies are fun to make and bake with your kids or roommates.
This easy toasted coconut toffee and chocolate chip cookies recipe doesn’t take long to make, and it makes a lot of cookies!
This is one of those “throw things in” type of cookies that’s good for using up those last little bits of baking goods. Experiment with different flavors, like using peanut butter chips in one batch.

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

Ingredient Notes & Substitutions

Sweetened coconut: Using sweetened coconut instead of unsweetened does a couple of things. One, it makes the coconut sweeter, obviously, which allows it to blend in better with the other sweet toppings. You still taste the coconut, but it doesn’t seem like it has an off flavor due to no sugar. The other thing is that the sugar makes the coconut a little moister. Unsweetened coconut can be dry.

Light brown sugar: Light brown sugar has less molasses than dark brown sugar (or plain “brown sugar”). The molasses flavor of the sugar is a lot lighter, too. This is great in many cookie recipes because you can taste the molasses, but it’s not overwhelming. The reduced molasses also lets the cookies rise up a little more in baking. Dark brown sugar is better for baking where you specifically want that extra flavor, such as in molasses cakes and cookies.

Unsalted butter: Unsalted butter gives you the butter flavor without making the cookies seem too salty. Many salted butters don’t contain that much salt, so if all you have at home is salted butter, give it a taste. If it doesn’t taste very salty, you can try using it.

Vanilla and coconut extracts: These help spread overall flavor throughout the cookie.

How to Make It

Step 1. Preheat oven to 350 degrees Fahrenheit. Toast the coconut by spreading it on a rimmed sheet pan. Stir frequently until the coconut is an even brown color. This will take about eight minutes. Set the coconut aside to cool.

Step 2. Line baking sheets with parchment paper or spray them with nonstick cooking spray. These cookies could stick to the pan otherwise, ruining their shape and possibly burning the bottoms of the cookies.

Step 3. Whisk together the flour, baking powder, soda, and salt. Use a larger bowl than you think you need so that you can stir these easily without flinging them out of the bowl.

Step 4. Cream the butter and brown sugar until pale and fluffy. If you can do this in a stand mixer on medium speed, it should take you two to three minutes. However, you can cream them by hand if yuo need to. Beat in the vanilla extract, coconut extract, and egg. Slowly add the dry ingredients and mix everything until combined. Stir in the toasted coconut, toffee bits, and chocolate chips.

Step 5. You’ll drop rounded tablespoons onto the baking sheets with 2 inches between each cookie. That gives them room to spread while baking without smashing into each other. Bake for eight to 10 minutes or until cookies start to brown around the edges. Remove them from the pan, and cool them completely on wire racks. Using the racks allows air to flow around them and cool them down faster.

Enjoy!

Tips for Success

If you’re planning for cookie storage after baking toasted coconut toffee and chocolate chip cookies at home, let them cool. Completely and totally. If you store warm cookies in a container, they could let off steam and create condensation inside the container. That will only make them soggy and prone to molding.

Storage & Reheating

Once the cookies have cooled completely (and we mean completely), store them in an airtight container either at room temperature or in the refrigerator. Eat them within three days. You can also freeze the cookies for up to three months, wrapped well in plastic wrap and a freezer bag. These aren’t really the sort of thing you’d reheat, but if you really want them warm, a few seconds in the microwave can work. Keep a very close eye on them! Check them after every five to 10 seconds. You don’t want to make the toffee the temperature of lava, for example.

Serving Suggestions

Cookies usually go with milk, but you can also have this simple toasted coconut toffee and chocolate chip cookies dessert on its own or with coffee or tea. Serve the cookies at parties along with other cookies and treats like this Georgia Peach Cobbler or these Perfect Lemon Bars! The best toasted coconut toffee and chocolate chip cookies ideas for additional treats aren’t really limited to any particular flavor. Include them in holiday mixes that you give as gifts, too!

Notes

I have been clearing out our baking supplies in preparation for our move and found a half-empty bag of toffee bits and sweetened coconut flakes that made me think of these amazing cookies. I had bookmarked a recipe for these a few months ago, and now I had no excuse not to make them! I am sure glad that I did because they were incredible! These would be great quick toasted coconut toffee and chocolate chip cookies for parties!

Now, remember to save this recipe on Pinterest for later 🙂

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Toasted Coconut, Toffee and Chocolate Chip Cookies

Cook Time: 10

Total Time: 10

Servings: dozen cookies

These soft and chewy Toasted Coconut, Toffee and Chocolate Chip Cookies are sure to bring some tropical flair to your dessert table.

5 from 1 vote

Review Recipe

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

Preheat oven to 350 degrees F. Toast the coconut by spreading onto a rimmed sheet pan. Toast stirring frequently, until the coconut is an even brown color, about 8 minutes. Set coconut aside to cool.
Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray; set aside.
In a medium bowl, whisk together flour, baking powder, soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar on medium-high speed until pale and fluffy, 2 to 3 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.
Drop by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart. Bake 8-10 minutes or until cookies start to brown around the edges. Remove from pan, and cool completely on wire racks.