Toasted coconut, toffee bits, chocolate chips, and brown sugar come together in these rich, chewy cookies with a tropical-meets-cozy twist.
Okay, confession: I didn’t set out to make Toasted Coconut, Toffee and Chocolate Chip Cookies. I was actually trying to do laundry. Well… I was pretending to try. And if you’ve ever stared into a laundry basket and thought, “Maybe I should bake instead,” then congrats—we’re the same kind of tired.
I went into the kitchen, opened the pantry, and started that classic procrastinator’s ritual of inventorying everything. I found a sad, crumpled bag of sweetened coconut leftover from some tropical cake I never actually made. Behind it? Half a bag of Heath toffee bits I bought during one of those impulsive grocery trips where everything “seems like a good idea.” You know the ones.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It hit me all at once. Toasted coconut? Sweet, buttery toffee? Plus chocolate chips I always have stashed like emergency chocolate (which it is)? Yes. That was the move.
So I tossed everything into a bowl without really knowing what I was doing. I burned the first batch of coconut (don’t walk away from it—it’ll betray you in 60 seconds flat), forgot the salt on the second round, and by the third try, I nailed it. And my husband? He walked in just as the cookies were cooling and ate one without saying a word. Then another. Then a quiet “whoa.” If you know him, that’s basically Shakespeare-level praise.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Toasted Coconut, Toffee and Chocolate Chip Cookies Recipe?
Let’s be real—some days you want complicated, multi-step bakes that make you feel like you’re auditioning for The Great British Bake Off. Other days? You just want a cookie that’s easy, comforting, and makes your house smell like you’ve got your life together.
These Toasted Coconut, Toffee and Chocolate Chip Cookies? They’re soft in the middle, crispy around the edges, and have this sweet-salty vibe that’s dangerously addictive. The coconut adds chew and warmth, the toffee bits melt just enough to create little golden, caramelly pockets, and the chocolate—well, it’s chocolate. It’s doing exactly what you want it to.
They’re a little unexpected, a little nostalgic, and honestly, just fun. I wouldn’t call them fancy, but they feel like a treat. Like something you’d make for a friend going through a tough week—or yourself when you’re just kind of over everything.
Ingredient Notes:
I used what I had on hand. You can, too. Here’s the lineup:
-
Sweetened Flaked Coconut: Toasting it is non-negotiable, in my opinion. It makes the whole cookie feel deeper, richer, just… better.
-
All-Purpose Flour: I didn’t measure this by weight, I just scooped and leveled and hoped for the best. It worked.
-
Baking Powder & Baking Soda: I don’t always know why both are necessary, but when I skip one, I regret it. So both go in.
-
Salt: Seriously, don’t forget this like I did the first time. It makes everything pop. Without it? Flat.
-
Light Brown Sugar: I prefer this over white sugar in cookies. It’s moodier. Softer. Like the Lana Del Rey of sugars.
-
Unsalted Butter: Room temp-ish. I left mine out for 30 minutes. If you forget and have to microwave it slightly? Been there.
-
Vanilla + Coconut Extract: The coconut extract gives these a “whoa, what is that?” reaction. Use it if you have it.
-
1 Egg: The glue. Without it, it’s just sandy chaos.
-
Heath Toffee Bits: Not sponsored (though call me, Heath), but they’re honestly the MVP here.
-
Chocolate Chips: I used semi-sweet because that’s what I hoard. Use what you’ve got. Chocolate’s never the wrong move.
How To Make Toasted Coconut, Toffee and Chocolate Chip Cookies?
Step 1: Toast the Coconut
This step is simple and risky. Spread the coconut on a baking sheet, toss it in a 350°F oven, and do not leave the kitchen. It goes from “not done” to “ash” real fast. Stir it every couple of minutes. Once it’s golden and smells like a beachside bakery, pull it out and let it cool.
Step 2: Prep the Cookie Sheets
Line two baking sheets with parchment or foil. Or just spray them if you’re out of both, like I was once. You want the cleanup to be easy because let’s be honest, dishes are the worst part of baking.
Step 3: Mix the Dry Stuff
Flour, baking powder, soda, and salt—stir it in a bowl like you’ve done this a million times. No drama here.
Step 4: Cream Butter and Sugar
I used my stand mixer and beat the brown sugar and butter for about 3 minutes until it looked like frosting. Then I added the egg, vanilla, and coconut extract and let it whirl again.
Step 5: Combine and Stir
Dump in your dry mix and beat until it just comes together. Then stir in the coconut, chocolate chips, and toffee bits. Use a spatula here—it feels more personal. More nostalgic.
Step 6: Scoop and Space ‘Em
Use a cookie scoop or a spoon. Make tablespoon-sized balls and space them out on the baking sheet. These spread a little, but not wildly.
Want To Save This Recipe?
Step 7: Bake
8 to 10 minutes at 350°F. You want them to look slightly underbaked in the center and golden on the edges. Trust me—they finish cooking on the pan after you take them out.
Step 8: Cool and Eat Too Many
Let them cool a few minutes on the pan, then transfer to a wire rack. Or just eat one right away and burn your tongue a little. Totally worth it.
Storage Options:
These cookies stay soft for 4–5 days in an airtight container. But you’ll be lucky if they last 24 hours. I’ve also frozen the dough in little scoops—just bake straight from the freezer, adding a minute or two. Fresh cookies on demand? Dangerous.
Variations and Substitutions:
Honestly, these are super flexible. Some ideas I’ve tried—or considered when I was out of something:
-
Dark brown sugar instead of light: More molasses-y, more depth.
-
No coconut extract? Just use more vanilla.
-
Add chopped pecans or macadamias: That buttery crunch is so good.
-
White chocolate chips instead of semi-sweet: Sweeter, more tropical.
-
Dried pineapple or mango bits: It sounds weird. It’s actually amazing.
What to Serve with Toasted Coconut, Toffee and Chocolate Chip Cookies?
Sure, they’re perfect on their own, but here’s how I’ve served (or devoured) them:
-
With iced coffee – coconut milk in the coffee = chef’s kiss.
-
Sandwiched with vanilla ice cream – messy, melty, so worth it.
-
With rum-spiked hot cocoa – for adults who still want cookies and milk.
-
Crumble them over yogurt – pretending it’s breakfast.
Frequently Asked Questions:
Can I make the dough ahead of time?
Totally. I’ve made it at 11 PM, scooped it, and baked it the next morning. You can refrigerate it overnight or freeze it for longer.
Do I have to toast the coconut?
Technically no. But flavor-wise? YES. Toasting brings out this warm, nutty flavor. If you’re short on time, just lightly toast it in a dry skillet—it’s faster.
Can I double the batch?
Yes. Please do. Especially if you’re planning on sharing. Or not.
So… what do you think? Gonna try ‘em? Add something weird? Forget the laundry and bake instead? Been there. I’d love to hear how they turned out for you. Even if you accidentally burned the coconut the first time.
Seriously—let me know if you make them. I love a good cookie story.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Toasted Coconut, Toffee and Chocolate Chip Cookies
Ingredients
- 1 cup sweetened flaked coconut
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup packed light brown sugar
- 4 tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 1 large egg
- 1 cup Heath toffee bits
- ¾ cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C).
- Spread the sweetened flaked coconut evenly on a rimmed baking sheet. Toast in the preheated oven for approximately 8 minutes, stirring occasionally, until the coconut is golden brown. Remove from the oven and allow to cool completely.
Prepare baking sheets.
- Line two large baking sheets with parchment paper or lightly coat with nonstick cooking spray. Set aside.
Combine dry ingredients.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Cream butter and sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and light brown sugar on medium-high speed for 2 to 3 minutes, or until the mixture is light and fluffy.
Add wet ingredients.
- Beat in the vanilla extract, coconut extract, and egg, mixing until fully incorporated.
Incorporate dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
Fold in remaining additions.
- Using a spatula or wooden spoon, stir in the toasted coconut, Heath toffee bits, and chocolate chips until evenly distributed.
Portion the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
Bake the cookies.
- Bake in the preheated oven for 8 to 10 minutes, or until the edges begin to turn golden brown and the centers are just set.
Cool before serving.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
