Toasted Coconut, White Chocolate, and Toffee Cookies

Now this is my kind of cookie. A little under cooked 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!!

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 the baking powder, baking soda, and salt; mix well.

Gradually add the flour mixture to the butter mixture until combined. Add the while 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 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 too 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 the baking powder, baking soda, and salt; mix well.
• Gradually add the flour mixture to the butter mixture until combined.
• Add the while 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 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 too cool on the baking sheet for 3 minutes.
• Transfer to a wire cooling rack to cool completely. Enjoy!