Ingredients
Units
Scale
- 1 cup sweetened shredded coconut
- 1 cup pecan halves, roughly chopped
- 1/2 cup butter
- 1/2 cup shortening
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups quick cooking oats
- 1 1/4 cups all-purpose flour, spooned & leveled
- 1 cup milk chocolate chips
- 1/2 cup toffee bits
- Flaky sea salt, for topping
Instructions
- In a large nonstick skillet, add the coconut and chopped pecans, cook over medium-low heat using a wooden spoon stirring almost constantly, until the coconut begins to turn golden brown. Remove the pan from heat pour onto a large plate to cool.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, combine the butter, shortening, brown sugar and sugar until creamy and smooth, about 1 to 2 minutes on medium speed. Add the eggs and vanilla and mix until well combined.
- Scrape down the bowl and add the baking soda, salt, oats and flour and mix on low speed, just until combined.
- Add the toasted coconut and pecans and mix on low until almost fully combined. Add the milk chocolate chips and toffee and mix on low until just mixed in (you can use a large rubber spatula to fold the chocolate chips and toffee in if you’d like.)
- Using a large cookie scoop (about 3 tablespoons), scoop 5 to 6 cookies out onto the baking sheet (be sure to leave at least 2 inches between each).
- Bake for 12 to 14 minutes or until the edges are golden. Use the back of a spoon to reshape the cookies if needed once they come out of the oven. Sprinkle the top of each cookie with a little sea salt (optional, but highly recommend) and let cookies rest on the pan for a couple minutes, then transfer to a cooling rack while you continue to bake the rest of the batch.
- Prep Time: 10 mins
- Cook Time: 12 mins