Toasted coconut, toffee bits and chocolate chips create an outstanding cookie with an unexpected crisp toffee surprise on the bottom of each cookie. The cookies are extra chewy from the combination of coconut and toffee bits.
Toasting the coconut for these cookies brought out a nutty, deep coconut flavor. I’ve made the cookies with and without toasting the coconut. The cookies are delicious both ways, but I am partial to the toasted coconut version.
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Toasted Coconut, Toffee and Chocolate Chip Cookies
- 1 cup sweetened coconut
- 1 cup all-purpose flour*
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup light brown sugar
- ¼ cup butter room temperature
- 1 teaspoon vanilla
- 1 egg
- 1 cup toffee bits
- ¾ cup semi-sweet chocolate chips
- ¾ cup brown rice flour
- ½ cup tapioca starch
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat mat and spread the coconut across it. Bake for 5 -7 minutes, until the coconut is lightly browned and toasted. Stirring once through the baking process. Set coconut aside to cool completely.
- Whisk together, flours, baking soda and baking powder. Set aside. In a second mixing bowl, combine the butter and brown sugar and mix until creamy and smooth, about 2-3 minutes. Add the egg and the vanilla and mix again. Slowly add the dry ingredients and continue stirring until combined. Stir in the coconut, toffee bits and chocolate chips. Chill for 1 hour before baking. (The chilling is not required, but the cookies will hold their shape better after the dough has chilled. This is especially true for the GF version.)
- Preheat oven to 350°F. Scoop 1 – 2 tablespoon size balls of cookie dough onto a parchment or silpat lined baking sheet. Bake for about 10 minutes, until the cookies begin to brown around the edges. Let cool for a minute on the baking sheets and then transfer to a wire rack to finish cooling completely. Enjoy!
11 Comments Leave a comment or review
Inside a British Mum's Kitchen says
Scrumptious! I love that you're using alternative flours.
These sound amazing! I love anything with toffee!
Sue/the view from great island says
Why have I never used toffee bits? I love how thin and crisp this cookie looks, with those chunky chips sticking out all over…yum!
I saw this cookie this morning and have thought about it all day. I love toffee, love toffee, I mean really love toffee. I bet the toasted coconut seals the deal. Hope you had a wonderful Thanksgiving! Have a great week.
Blond Duck says
You think I could use Pamela's baking mix for the GF flour?
Love that this recipe is gluten free!!!! I'm celiac and am constantly looking for new sweet recipes. Thank you for posting this 🙂
Omg I just made these and am so glad I doubled the recipe! Best cookies I may have ever made and I love baking cookies! My stomach hurts and I still want to eat more! I also didn't realize how much these would spread out. Definitely keeping to Tbls size for the next batch! I was also bad and sprinkled a little truffle salt on top of the cookies in the middle of baking (forgot to do it earlier) and am in love!
Delicious…but I used AP flour and mine did not flatten out as much as I would have preferred. Did I do something wrong or do the ones with AP flour come out a little differently? I will try to make again and add a bit more butter maybe?
If they were puffier than you like, I'd reduce the flour just slightly next time you make them. I'm glad you liked them! (You only used 1 cup flour total, right?)
Ann sowards says
My cookie dough was dry and after being in the fridge for an hour i had to dig out not scoop out the dough. The cookies ended up chunky not thin as pictured. I followed the recipe exactly. I do live at 5500 feet elevation. That doesn’t usually affect cookie baking though. Any ideas?
Mary Younkin says
It sounds like there might have been a little too much flour in the recipe. You’re correct that the elevation shouldn’t have affected it that way. How do you typically measure your flour, Ann?