Toasted Coconut, Toffee and Chocolate Chip Cookies
Soft and chewy cookies made with toasted coconut, Heath toffee bits, and chocolate chips. A delightful blend of tropical flavor and classic cookie comfort.
2 Servings
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
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum for structure. Additionally, verify that the toffee bits and chocolate chips are labeled gluten-free, as some brands may contain gluten or be processed in facilities that handle wheat products.