Spache the Spatula

Toasted Coconut, Toffee, and Chocolate Chunk Cookies

Hey, guess what you guys??? By this time tomorrow I will be officially finished with my Bachelor’s degree!!!!!!!! I’m so excited! Tomorrow is my very last class ever… as in ever in my whole life!
I am thrilled to now be able to dedicate 100% of my time to improving my baking, and especially cooking, skills.

To celebrate, I thought I’d share this absolutely addictive cookie recipe with you guys! These cookies are particularly interesting, because as the days after you bake them pass, they will only get better. They stay chewy the whole time (thanks to the coconut), and somehow the flavors seem to concentrate and meld best after about 3 days (of course they are still tasty warm, straight of the oven, as well).

Though these cookies may not look that interesting, it is in appearance alone. These are truly something special. I love that the toffee bits seem to meld with the batter, creating a caramel-y taste throughout the entire cookie. I also think that if you substituted the chocolate chunks in this recipe for white chocolate, or even butterscotch chips, you would end up with an equally irresistible result.

I will say that I normally never use sweetened coconut in a recipe, and instead usually opt for unsweetened, but these cookies are meant to be quite sweet and I think that it works beautifully here and the coconut almost seems to caramelize a bit when you toast it up.

Toasted Coconut, Toffee, Chocolate Chunk Cookies

recipe slightly adapted from here

makes roughly 2 dozen cookies


  • 1 cup flaked, sweetened coconut
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt (+ more to sprinkle if desired_
  • 3/4 cup packed dark brown sugar
  • 4 tbsp (1/2 stick) unsalted butter
  • 1 tsp pure vanilla extract
  • 1/4 tsp coconut extract
  • 1 large egg
  • 1 cup Heath toffee bits
  • 3/4-1 cup dark chocolate chunks
  1. Preheat oven to 350 degrees. Line 2 baking sheets with silicone mats or parchment paper. Set one aside and on the other, spread the coconut out in a single layer. Toast the coconut in the oven for about 8-10 minutes, stirring halfway through. Set the toasted coconut aside in a bowl to cool.
  2. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer, cream together the butter and brown sugar for a few minutes. Add in the egg, vanilla extract, and coconut extract, and beta to combine.
  4. Slowly add the flour mixture into the wet mixture, a little at a time on low speed, until combined. Stir in the coconut, toffee, and chocolate chunks.
  5. Scoop 1-2 tablespoon-sized mound of dough onto the prepared baking sheets, about an inch or so apart. Press the mounds of dough down slightly. If you wish, top each with a sprinkle of salt.
  6. Bake for around 10 minutes, until the edges are golden and cookies are set. Allow to cool on the baking sheet for about a minute before removing to a  plate to cool further.


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