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–+ servings

Coconut Toffee Cookies

Ania
These coconut toffee cookies are soft, chewy, and loaded with buttery toffee bits and sweet coconut in every bite. Made with loads of shredded coconut and coconut oil for a deep coconut taste, these bakery-style cookies have crisp edges, gooey centers, and the perfect balance of sweet, nutty, and salty flavors.
5 from 1 vote

Ingredients
 
 

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.
    • The dough will be on the softer side, this is normal. The shredded coconut absorbs moisture and helps solidify it.
  • 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!

Notes

Coconut oil* - I like adding this in to enhance the coconut flavor. While not necessary, I recommend it if you're a coconut lover. You won't taste the coconut that much just from the shredded coconut alone. If you don't have any, substitute for 2 tbsp (28g) of butter.
Coconut* - You can use unsweetened or sweetened coconut, whichever you have on hand!