Toasted Coconut, White Chocolate, and Toffee Cookies

Now this is my kind of cookie. A little undercooked so they are a bit gooey, filled with white chocolate chips, milk chocolate-covered toffee pieces, and topped with toasted coconut. YUM! My son had a friend over after school today and both boys along with my daughter raved about these cookies. They called them definitely blog-worthy and super tasty, which of course made me want to try one too. Yep, definitely blog-worthy!!

How to Make Toasted Coconut, White Chocolate, and Toffee Cookies

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cream the butter with a mixer until lighter in color and creamy, about 1 minute. Add the brown sugar and white sugar and beat for 1 minute. Add the egg and vanilla then beat until creamy.

Combine the flour with baking powder, baking soda, and salt; mix well.

Gradually add the flour mixture to the butter mixture until combined. Add the white chocolate chips, toffee pieces, and 1/2 cup of the coconut. Mix until combined.

Drop small rounded balls of cooking dough on the prepared baking sheet, about 2 inches apart. Flatten the cookies a little bit then sprinkle some of the remaining coconut evenly on top of each cookie.

Place into the oven and bake for 9-10 minutes, or until slightly brown around the edges. Remove from the oven and allow them to cool on the baking sheet for 3 minutes. Transfer to a wire cooling rack to cool completely. Enjoy!

Print Recipe

5 from 1 vote

Toasted Coconut, White Chocolate, and Toffee Cookies

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Dessert

Servings: 24

Author: Pam - For the Love of Cooking

Ingredients

• 1/2 cup unsalted butter room temperature
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 tsp vanilla
• 1 1/4 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup white chocolate chips
• 1/2 cup milk covered chocolate toffee pieces
• 3/4 cup coconut divided

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Cream the butter with a mixer until lighter in color and creamy, about 1 minute.
• Add the brown sugar and white sugar and beat for 1 minute.
• Add the egg and vanilla then beat until creamy.
• Combine the flour with baking powder, baking soda, and salt; mix well.
• Gradually add the flour mixture to the butter mixture until combined.
• Add the white chocolate chips, toffee pieces, and 1/2 cup of the coconut. Mix until combined.
• Drop small rounded balls of cooking dough on the prepared baking sheet, about 2 inches apart.
• Flatten the cookies a little bit then sprinkle some of the remaining coconut evenly on top of each cookie.
• Place into the oven and bake for 9-10 minutes, or until slightly brown around the edges.
• Remove from the oven and allow them to cool on the baking sheet for 3 minutes.
• Transfer to a wire cooling rack to cool completely. Enjoy!