Toasted Coconut, Toffee and Chocolate Chip Cookies

I love these cookies! They’re right up there with these chocolate chip cookies, and these cowboy cookies on my list of favorites.  Yes, I’d definitely say these are one of my top three favorite cookies.

The combination of chocolate, toffee and toasted coconut (don’t skip toasting the coconut) is absolutely amazing!  The cookie itself is soft and chewy, just the way I like it.  But it’s filled with all kinds of crunchy goodness.  It’s cookie perfection!
 

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Toasted Coconut, Toffee and Chocolate Chip Cookies
Yields 24
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
220 calories
32 g
28 g
9 g
3 g
6 g
51 g
90 g
21 g
0 g
2 g
Nutrition Facts
Serving Size
51g
Yields
24
Amount Per Serving
Calories 220
Calories from Fat 83
% Daily Value *
Total Fat 9g
15%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 28mg
9%
Sodium 90mg
4%
Total Carbohydrates 32g
11%
Dietary Fiber 1g
5%
Sugars 21g
Protein 3g
Vitamin A
3%
Vitamin C
0%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups flaked sweetened coconut
  2. 2 cups all-purpose flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 1/2 cups packed light brown sugar
  7. 8 tablespoons unsalted butter, at room temperature
  8. 2 teaspoons vanilla extract
  9. 2 eggs
  10. 2 cups Heath toffee bits
  11. 1 1/2 cups chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Arrange coconut in a single layer on a baking pan. Bake for 5-7 minutes or until coconut is lightly toasted, stirring once. Set coconut aside to cool.
  3. In a medium bowl, whisk together flour, baking powder, soda, and salt.
  4. With an electric or stand mixer, cream together the brown sugar and butter until light and fluffy. Beat in vanilla, then add eggs one at a time, mixing well after each addition.
  5. Slowly add dry ingredients and mix until combined. Stir in toasted coconut, toffee bits, and chocolate chips.
  6. Drop dough by spoonfuls onto lightly greased baking sheets. Bake for 8-10 minutes or until cookies start to brown around the edges. Remove from pan, and cool completely on wire racks.
beta
calories
220
fat
9g
protein
3g
carbs
32g
more
Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: Adapted from Two Peas & Their Pod.

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Comments

  1. Yum, looks so good and has all my favorite cookie ingredients. Love the toffee addition.

  2. They look delicious! Will have to try them soon.

  3. These sound so good! Definitely a cookie that I’d have to hide from myself to keep from eating way too many. :)

  4. The sounds of this makes my mouth water. I love love love coconut flakes and I love it even more when they’re baked in cookies!! Yummy!!

  5. These sounds just divine. I love toasted coconut and have started developing a major food-crush on using Heath bars in place of chocolate chips. These might just be on a To-Be-Baked list for this weekend… Yum Yum. :)

    BTW I tagged you in a post over at Epicurean Enthusiast. Hope you get a chance to zip over and check it out.
    http://epicureanenthusiast.blogspot.com/2012/02/fellow-foodie-fun.html

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