I wanted to bake cookies to mail to my friend, so I used what I had in my pantry. The combination is divine! I didn’t have traditional chocolate chips, but I had Wilton’s dark chocolate candy melts, just like giant chocolate chips! I toasted my coconut to give it a nice flavor and crunch element to the cookie. Try them and see how delicious they are for yourself!
Toasted Coconut Toffee Chocolate Chip Cookie Recipe:
1 cup unsalted butter at room temperature
3/4 cups granulated sugar
3/4 cups packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups all purpose flour
1 cup toffee bits (I used Heath)
1 cup sweetened toasted coconut
12 ounces Wilton’s dark cocoa candy melts (or any chocolate chips you like)
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Toast your coconut for 8 minutes on the baking sheet, or just until golden brown. It burns quickly so keep an eye on it. Allow to cool once toasted.
In a medium sized bowl beat the butter and sugars together until well combined and fluffy. Add the eggs and vanilla and mix some more. Add the salt, baking soda, and flour and beat until well incorporated. With a wooden spoon or spatula fold in the coconut, toffee, and chocolate.
Scoop spoonful sized balls onto the parchment paper lined baking sheet, give them enough room between each other to expand without touching. Bake for 12-15 minutes. I like my edges golden brown and crispy, and the middle soft and chewy.
I hope you enjoy this recipe! Leave a comment and let me know what you think!
