Toasted Coconut Toffee Chocolate Chip Cookies

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 2 dozen 1x


  • ½ cup butter, softened
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1/4 tsp. coconut extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 1/2 cups milk chocolate chips
  • 1 cup toasted coconut ((see notes))
  • 1/2 cup toffee bits ((Heath or Skor))


  1. Preheat oven to 350 degrees. Line a cookie sheet with a silpat liner or parchment paper.
  2. In a large mixing bowl, cream butter and sugars together. Add egg, egg yolk, vanilla, and coconut extract, mix until well combined.
  3. Add flour, baking soda, and salt and mix until it is just incorporated.
  4. Add chocolate chips, coconut and toffee bits, stir until blended. (The cookie dough will be thick and fairly stiff). .
  5. Scoop dough (about 2 tbsp) onto cookie sheets, about 2″ apart. Bake for about 12 minutes or until cookies edges are barely golden brown. Let rest on cookie sheet for about 3 minutes before moving to a wire rack to cool.


My favorite way to toast coconut is to put it in a large skillet and cook it on the stovetop over medium-low heat, stirring frequently, cook it until it’s golden brown (about 4-5 minutes). Another way is to heat the oven to 350°F and spread coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally.

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