Preheat oven to 350 degrees. 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 degrees. 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!