Toasted Coconut & Toffee Chocolate Chip Cookies
Toasted coconut, crunchy toffee, and chocolate chips enveloped in a sweet, buttery cookie with golden crisp edges and soft chewy middles. What’s not to love??
About 6 years ago, I decided to have a bake sale in conjunction with a yard sale we were having. I emailed all my favorite bloggers at the time and asked them to send me their top bake sale recipe. My plan was to “market” my bake sale as a “blogger bake sale,” and have all the recipes submitted by my friends made up and ready to sell.
Several people saw my signs and excitedly showed up, hoping to meet really cool food bloggers with samples of their recipes… ????.
And instead, they found me (just me) with a table of baked goods I had clumsily made in our little apartment kitchen. Mind you, this was back when I used margarine instead of butter ????– so there was still quite a bit of development in my baking abilities yet to occur.
Annnnnnyway. Embarrassing memories aside– I only bring it up, because it was that bake sale that landed me with this cookie recipe. A friend of mine gave me the recipe, and I fell instantly in love with it!
Albeit, I’ve tweaked it a little bit to use my favorite Quick & Easy CCC as the cookie base instead of her original recipe. But it’s the same concept– toasted coconut, toffee bits, and chocolate chips. So, so good!
I was pleasantly surprised at the texture of these cookies. The toffee, of course, lend a buttery crunch to each bite. But, to me, the real star of the show is the toasted coconut! Besides being deliciously fragrant and tasty, the coconut adds another layer of crispy texture to the cookies.
I absolutely adore these cookies. Crisp, buttery, golden edges. Crunchy, crispy toffee and coconut mixed with warm, melty chocolate in every bite. Believe me, you are going to fall head over heels for this recipe too!
PS- did I mention this is a spin-off of my Quick & Easy Chocolate Chip Cookies?? That means NO mixer, NO chilling, and NO spreading! Seriously, best. recipe. everrrrrrrrr.
- 1 cup butter, cold
- 3/4 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla
- 2 large eggs, slightly beaten
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits (like Heath Bits O' Brickle)
- 1 cup toasted coconut*
Preheat oven to 375ºF. Melt the butter in a large microwave safe bowl for 45 seconds.
Stir in the sugars. Add vanilla and eggs and mix well.
Combine dry ingredients together and stir into the butter and sugar mixture until dough forms.
Stir in chocolate chips, toffee bits, and coconut.
Scoop dough (about 2 tbsp) onto ungreased cookie sheets, about 2" apart.
Bake for 9 minutes, until edges are slightly golden. Let cool on the pan for a minute or two before transferring to a wire rack.
*See instructions for toasting coconut below.
Toasting the Coconut
Toasting coconut is so super simple. Toss the coconut into the pan (this one is a small 6″ pan), turn the heat on (I’m not very cautious and usually blast it on HIGH), and stir continually until you start to see brown.
Here’s the trick: as soon as you start to see browned coconut, remove it from the heat IMMEDIATELY. Continue to stir until the pan has cooled (you’ll see, the coconut will continue to brown, even though it’s off the heat). If you stop stirring before the pan has cooled down enough, it’s still possible to burn the coconut.