Toasted Coconut, White Chocolate, and Toffee Cookies
Pam - For the Love of Cooking
white chocolate chips
milk-covered chocolate toffee pieces
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 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!
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