Last Updated September 15, 2024

These Toasted Coconut Toffee Cookies are a new favorite of mine. I can’t get enough!

It is similar to a chocolate chip cookie, just add a handful of freshly toasted coconut and toffee bits. The dough alone is magical. The first time I ever made these the dough barely made it in the oven because it was in my mouth. I think I made a note at the bottom of the recipe something to the effect of "KEEP THIS RECIPE FOREVER." And here it is, yours to hold and keep and eat forever until death do you part.

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Recipe inspired by Let's Dish Recipes

Make This Next:

Strawberry Rhubarb Coffee Cake

Strawberry Shortcake

Pistachio Cake with Honey Vanilla Buttercream

Cream Cheese Coffee Cake

Cinnamon Streusel Coffee Cake

Banana Chocolate Chip Cake with Peanut Butter Frosting

Scrumptious Apple Cake

Amaretto Mascarpone Coffee Cake

Banana Cupcakes with Chocolate Cream Cheese Frosting

Toasted Coconut Toffee Cookies

Makes 40-50 smallish cookies (or less, depending on how much dough is consumed before baking)

Ingredients:

2 cups / 160g shredded coconut, unsweetened
1 3/4 cups / 210g all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups / 300g brown sugar
1/2 cup / 113g oil
2 tsp / 10g vanilla extract
2 eggs
1 8 oz / 227g bag Heath Bits O Brickle or Toffee bits
1 1/2 cups / 255g semi-sweet chocolate chips

Directions:

Preheat oven to 350°F / 177°C.

Arrange coconut in an even layer on a large baking sheet or pan. Bake in preheated oven for 5-8 minutes or until fragrant and lightly golden brown, stirring occasionally.
While the coconut is toasting, whisk together flour, baking powder, baking soda, and salt in a medium bowl.
In another bowl, mix brown sugar and oil together. Add vanilla and eggs and beat well. Add dry ingredients and mix.
By this time your coconut should be done.* Add coconut, toffee, and chocolate chips to dough and mix until just combined.
Place by small spoonful onto cookie sheet. Bake for 6-8 minutes, or until edges are just golden and the center still looks soft and doughy.

Jenny's Notes:

Coconut goes quickly from perfectly golden to burnt, so keep a close eye on it!
Feel free to use shredded, flaked, and desiccated coconut interchangeably, but keep in mind certain kinds, like shredded, are almost always sold sweetened. You may need to adjust your toasting time accordingly: More time for flaked, less for desiccated.
*I like to add the coconut to the dough while it's still warm from the oven, thus melting the chocolate chips a tad and creating a chocolate swirl in the batter. Just be careful not to over mix.