Toasted Coconut, Toffee and Chocolate Chip Cookies



  1. 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.
  2. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray; set aside.
  3.  In a medium bowl, whisk together flour, baking powder, soda, and salt.
  4. 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.
  5. 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.

Yields: 2 dozen cookies

Note-if you can’t find Heath Toffee Bits you can chop up Heath or Skor candy bars.

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