These Coconut Toffee Cookies are soft, chewy, and loaded with sweet toffee bits and tons of coconut goodness. They come together in one bowl with no chill time required, and have the best texture thanks to the shredded coconut. These cookies are perfect for a weekend treat or for any family gathering!
This recipe is for all my fellow coconut lovers. If you know me, you know I’ll find any excuse to bake with coconut - and this blog is definitely proof of that!
Now let’s talk texture, because these cookies are seriously incredible! They’re perfectly chewy from the coconut, and the toffee bits pair perfectly with it, making them completely irresistible. I can't believe I haven't tried this cookie combination earlier!
A little extra-virgin coconut oil really brings out the coconut flavor even more. Don’t have any on hand? You can easily swap it for another oil or simply use extra butter instead.
Whether it's a simple weekend bake, or for a crowd, these cookies are such a treat to indulge in!
Step by step instructions
Here is how to make and bake these chewy coconut cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Mix dry ingredients. In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 2: Whisk butter and sugars. In another bowl, add the butter, coconut oil, brown butter, and white sugar. Whisk well and combine together.
Step 3: Add eggs and vanilla. Whisk in the egg, egg yolk, and vanilla until well combined, scraping the bowl when needed.
Step 4: Combine. Add the dry and wet ingredients together and mix gently just until a soft cookie dough forms. The cookie dough will be on the softer side!
Step 5: Mix in add-ins. Sprinkle in the coconut and toffee bits and stir a few more times to incorporate them evenly.
Step 6: Scoop and bake. Scoop 6 cookies per tray, and bake for 12-16 minutes.
Allow to cool, and enjoy!
FAQ
How do I store these coconut cookies?
These cookies are best eaten fresh. Store them in an airtight container on the counter for up to 5 days, or in the refridgerator for up to 1 week!
Can I brown the butter?
Yes! But add 1 extra tbsp (14g) of butter.
Do I have to use coconut oil?
No, but shredded coconut doesn't add much flavor so it helps bring out the coconut flavor.
If you don't want to use coconut oil, substitute for 2 tbsp (28g) of butter. The total amount of fats used in this recipe is 3/4 cups plus 2 tbsp (196g).
Can I add chocolate chips?
Absolutely! That would be so delicious. I would probably reduce the 1/2 cup of toffee bits to 1/4 cup and then add in 1/4 cup of chocolate chips.
Can I freeze the cookie dough?
Yes. Roll them into dough balls, and place in an airtight container/Ziplock freezer-safe bag. The dough balls can be frozen for 2-3 months.
When ready, bake from frozen. They may bake for a couple extra minutes in the oven.
Should I use unsweetened coconut or sweetened?
Both work great! Use whichever you have on hand.
Why is my cookie dough soft?
This recipe has softer cookie dough as the shredded coconut is dry, and helps stabilize the dough. Once you mix in the shredded coconut, you will find the cookie dough less runny. If you'd like, you may stick it in the fridge for 10 minutes before baking.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Coconut Toffee Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1 tsp cornstarch
- 1/4 tsp salt
- 3/4 cups unsalted butter melted
- 2 tbsp extra-virgin coconut oil* melted
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 large egg room temperature
- 1 large egg yolk
- 1 tbsp vanilla
- 1/2 cup toffee bits
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350℉/176℃ and line 2 baking trays with parchment paper and set aside.
- Combine flour, baking soda, baking powder, cornstarch, cinnamon, and salt into a bowl. Set aside.2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cinnamon, 1 tsp cornstarch, 1/4 tsp salt
- In another large bowl, whisk together the melted butter, melted coconut oil, brown sugar, and white sugar. Whisk until well combined (1-2 minutes).3/4 cups unsalted butter, 2 tbsp extra-virgin coconut oil*, 1/2 cup white sugar, 1/4 cup brown sugar
- Add in the egg, egg yolk, and vanilla. Continue whisking for another 2-3 minutes, scraping the bowl as needed.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Combine the dry and wet ingredients together until a soft cookie dough forms.
- Mix in the shredded coconut and toffee bits a few times until evenly distributed.1/2 cup toffee bits, 1 cup unsweetened shredded coconut
- Scoop 6 cookies per tray, spacing them evenly apart from one another. Bake for 13-16 minutes, or until the edges are a light golden brown and the middles are slightly puffy and underbaked.
- Remove from oven, allow to cool on the tray for 5 minutes before transferring them to a cooling rack to cool completely, and enjoy!
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