Coconut Toffee Chocolate Chip Cookies Recipe Made with shredded coconut and buttery toffee bits, semi-sweet chocolate chips, all-purpose flour, brown sugar, granulated sugar, eggs and vanilla extractThis indulgent and kid friendly Coconut Toffee Chocolate Chip Cookies recipe brings together a sweet and chewy dessert that takes approximately 30 minutes to prepare and can be served for up to 24 people.
Coconut Toffee Chocolate Chip Cookies Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sweetened shredded coconut
- 1 cup toffee bits
- 1 ½ cups semi-sweet chocolate chips
Coconut Toffee Chocolate Chip Cookies Instructions
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. I always sing an old lullaby while the oven ‘s warming up. Just something comforting to get the baking mood going.
- Cream the butter and sugars in a large bowl until light and fluffy (about 2–3 minutes). A lot of the time Luna will get into it by spilling spoonfuls of brown sugar when she feels I ‘m not looking.
- Eggs one at a time and beating well after each addition Add vanilla extract to mix.
- Separately whisk together flour, baking soda and salt in a separate bowl. Add the dry mixture to the wet mixture and mix until combined.
- Fold in the shredded coconut, toffee bits, and chocolate chips. It ‘s here where the kitchen gets all cute and happy and afternoons with little ones.
- Spoon tablespoons of dough (about 1. 5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 – 12 minutes, or until the edges are golden and the centers look just set.
- Let cookies cool on the baking sheet for 5 min. then transfer to wire rack to cool completely. I ‘m not going to tell you if you sneak one out while it ‘s still warm. It ‘s the baker ‘s special.

Recipe tips
- Toast the Coconut for Extra Flavor: I also light a little on the coconut toasted in a dry skillet until golden brown, it mellows the flavors more and lends a warm, nutty aroma to the cookies that always reminds me of cozy campfires and little summer memories.
- Chill the Dough for Chewier Cookies: If you have the time chill the cookie dough for 30 minutes before baking. Basically that will help all the flavors combine, and the cookies will have that perfect soft in the middle texture with just enough crunch on the edges.
- Use Room Temperature Ingredients: Because your butter and eggs should be room temperature prior to mixing that make for a more smoother dough, and equal mix of flavors ( also like in family harmony ).
How To Store Coconut Toffee Chocolate Chip Cookies
Refrigerate: Let the Coconut Toffee Chocolate Chip Cookies cool completely. Then store them in an airtight container and divide them into layers (if they’re stacking, you can use parchment paper to separate the layers). You can refrigerate these Cookies for 5–6 days in the case the texture is chewy.
Freeze: When you want to store the cookies indefinitely, freeze them. Follow our steps to make sure they’re fully cooled so you can place them in a single layer on a baking sheet and freeze for 1–2 hours. Then transfer to a freezer-safe bag or container. The cookies will keep for up to 2 months. After they’re frozen, let them thaw on a baking sheet at room temperature for about 15–20 minutes, or place them in the microwave to get that baked-to-order quality.
How To Reheat Leftover Coconut Toffee Chocolate Chip Cookies
In The Oven: Preheat the oven to 300°F (150°C). Place the leftover cookies on a baking sheet and cover with foil loosely (to avoid over-browning) for 5–7 minutes, or until the cookies are heated through and soft.
In The Microwave: 1 – 2 cookies for a microwave safe plate and cover with damp paper towel and microwave on high for 10 – 15 seconds. Keeps the cookies moist and gives them that freshly baked taste.
In The Air Fryer: Preheat the air fryer to 320°F (160-C) Place the cookies in the basket in a single layer, and cook for 2–3 minutes (check frequently so they don’t come out too crisp on the edges).
What to serve Coconut Toffee Chocolate Chip Cookies
Coconut Toffee Chocolate Chip Cookies Recipe goes well with a cold glass of milk, hot chocolate, vanilla ice cream and fresh strawberries. You can also have it with coffee or espresso, whipped cream, a scoop of coconut sorbet and a cup of warm chai tea for better enjoyment of the meal.

Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
Yes it will but the cookies wont be too sweet or very moist. If you want a more substantial / chewy cookie try sweetened shredded coconut.
Do I need to chill the cookie dough before baking?
No you don’t have to — but chilling the dough for 30 minutes will make the cookies even thicker and chewier. Plus it will help combine the flavors better.
Can I use milk chocolate chips instead of semi-sweet?
Yes you can! The milk chocolate will make the cookies more sweet and creamier whereas the semi – sweet keeps a nice balance. It ‘s totally up to you.
More cookie recipes:

Coconut Toffee Chocolate Chip Cookies Recipe
Description
Coconut Toffee Chocolate Chip Cookies Recipe Made with shredded coconut and buttery toffee bits, semi-sweet chocolate chips, all-purpose flour, brown sugar, granulated sugar, eggs and vanilla extractThis indulgent and kid friendly Coconut Toffee Chocolate Chip Cookies recipe brings together a sweet and chewy dessert that takes approximately 30 minutes to prepare and can be served for up to 24 people.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. I always sing an old lullaby while the oven ‘s warming up. Just something comforting to get the baking mood going.
- Cream the butter and sugars in a large bowl until light and fluffy (about 2–3 minutes). A lot of the time Luna will get into it by spilling spoonfuls of brown sugar when she feels I ‘m not looking.
- Eggs one at a time and beating well after each addition Add vanilla extract to mix.
- Separately whisk together flour, baking soda and salt in a separate bowl. Add the dry mixture to the wet mixture and mix until combined.
- Fold in the shredded coconut, toffee bits, and chocolate chips. It ‘s here where the kitchen gets all cute and happy and afternoons with little ones.
- Spoon tablespoons of dough (about 1. 5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 – 12 minutes, or until the edges are golden and the centers look just set.
- Let cookies cool on the baking sheet for 5 min. then transfer to wire rack to cool completely. I ‘m not going to tell you if you sneak one out while it ‘s still warm. It ‘s the baker ‘s special.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 6g30%
- Cholesterol 20mg7%
- Sodium 85mg4%
- Potassium 60mg2%
- Total Carbohydrate 24g8%
- Dietary Fiber 1g4%
- Sugars 16g
- Protein 2g4%
- Calcium 15 mg
- Iron 0.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.