Toffee Coconut Chocolate Chip Cookies
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These toffee coconut chocolate chip cookies are a fun and delicious twist on the classic chocolate chip cookie. The coconut adds extra sweetness along with a soft, chewy texture, while the buttery toffee bits bring little pockets of crunch throughout each cookie. Together, those flavors make these cookies feel a little more special than your everyday batch.
They are the kind of cookie that fits in perfectly at all kinds of summer get-togethers. Whether you are headed to a backyard barbecue, a picnic, or a holiday celebration, these cookies make an easy dessert everyone will be excited to grab. They would be especially great for a Fourth of July barbecue, since they are simple to make and always crowd-pleasing.
Ingredients for Toffee Coconut Chocolate Chip Cookies
- BUTTER – Butter adds richness and helps create that soft, classic cookie texture. Using softened butter also helps it cream well with the sugars for a smooth dough.
- SUGAR – Granulated sugar adds sweetness and helps the cookies spread as they bake. It also helps give the edges a lightly crisp texture.
- BROWN SUGAR – Brown sugar adds moisture and a deeper caramel-like sweetness. It also helps make the cookies softer and chewier.
- EGG – The egg helps bind the dough together and gives the cookies structure. It also adds richness and helps create a tender texture.
- VANILLA – Vanilla adds warm, sweet flavor that enhances all of the other ingredients. It is especially good with the chocolate, coconut, and toffee.
- ALL-PURPOSE FLOUR – Flour provides structure and holds the dough together. The amount used here helps create a cookie that is soft but still sturdy enough to hold all the mix-ins.
- CORNSTARCH – Cornstarch helps make the cookies extra soft and tender. It is a simple ingredient that can really improve the texture.
- BAKING SODA – Baking soda helps the cookies rise and spread properly as they bake. It also contributes to the soft, chewy texture.
- CHOCOLATE CHIPS – Chocolate chips add that classic sweet chocolate flavor that makes these cookies so irresistible. They pair perfectly with the coconut and toffee.
- SHREDDED COCONUT – Shredded coconut adds extra sweetness along with a soft, chewy texture. It also gives the cookies a little something different from a regular chocolate chip cookie.
- TOFFEE BITS – Toffee bits add buttery sweetness and little crunchy pockets throughout the cookies. They are what make these cookies feel extra special and full of flavor.
Instructions for Toffee Coconut Chocolate Chip Cookies
Preheat the oven to 350 degrees.
In a mixing bowl, beat the softened butter together with the granulated sugar and brown sugar until smooth and creamy. Add the egg and vanilla, then mix again until everything is well combined.
In a separate bowl, whisk together the flour, cornstarch, and baking soda. Add the dry ingredients to the butter mixture and mix until a dough forms. Stir in the chocolate chips, shredded coconut, and toffee bits until they are evenly distributed throughout the dough.
Shape the dough into balls, about 2 tablespoons each. Place them on a parchment paper-lined baking sheet, leaving a little space between each cookie.
Bake for 11 to 12 minutes, removing them before they begin to brown. Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container. This recipe makes about 2 dozen cookies.
Frequently Asked Questions
What makes these cookies different from regular chocolate chip cookies?
These cookies include shredded coconut and toffee bits, which add extra flavor and texture. The coconut adds chewiness, while the toffee adds little buttery, crunchy pockets throughout the cookies.
Why is there cornstarch in the recipe?
Cornstarch helps create a softer, more tender cookie. It is a simple ingredient that can make the texture extra nice.
Do I need to chill the dough?
This recipe does not require chilling the dough before baking. You can shape the dough and bake the cookies right away.
Why should I take the cookies out before they brown?
Pulling them from the oven before they brown helps keep them soft. They will continue to set as they rest on the baking sheet for a few minutes.
Can I use sweetened or unsweetened coconut?
Shredded sweetened coconut is most commonly used for cookies like these and adds extra sweetness and chewiness. Unsweetened coconut can also work, but the cookies may taste a little less sweet.
Can I use milk chocolate, dark chocolate, or semisweet chocolate chips?
Yes. You can use milk chocolate, dark chocolate, or semisweet chocolate chips in this recipe. Semisweet gives you that classic chocolate chip cookie flavor, milk chocolate makes the cookies a little sweeter, and dark chocolate adds a richer flavor that pairs really well with the toffee and coconut.
How do I store these cookies?
Store the cooled cookies in an airtight container at room temperature. This helps keep them soft and fresh.
Can I freeze the cookie dough?
Yes. You can shape the dough into balls and freeze them for later. Then bake from frozen, adding a little extra baking time if needed.
Are these good for parties or summer gatherings?
Yes. These cookies are a great choice for potlucks, barbecues, and holiday gatherings because they are easy to make and a fun twist on a classic cookie.
Tips and Tricks
- Do not overbake the cookies. Take them out before they brown so they stay soft and chewy.
- Let the cookies rest on the baking sheet first. Giving them 5 minutes on the pan helps them finish setting up without overbaking.
- Use softened butter. This helps the butter cream smoothly with the sugars and gives you the best cookie texture.
- Measure the dough evenly. Using about 2 tablespoons of dough for each cookie helps them bake evenly and keeps the batch consistent.
- Line the baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.
 FOR MORE RECIPES LIKE THIS, TRY:
- Rolls Royce PB Chocolate Chip Cookies
- Easy Homemade Chocolate Chip Cookies
- Chocolate Peanut Butter Buckeye Cookies
- Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
Toffee Coconut Chocolate Chip Cookies
Real Mom Kitchen
Equipment
Ingredients
- 6 Tbsp butter softened
- â…“ cup sugar
- â…“ cup brown sugar
- 1 egg
- 2 tsp vanilla
- 1 cup plus 2 Tbsp flour
- 1 ½ Tbsp cornstarch
- ½ tsp baking soda
- 1 ½ cups chocolate chips
- ½ cup shredded coconut
- ½ cup toffee bits
Instructions
- Preheat oven to 350 degrees.
- In a bowl, beat butter and sugars together until smooth. Add in the egg and vanilla and beat until smooth.
- In another bowl, whisk the flour, cornstarch, and baking soda together. Add to the butter mixture and blend together. Add in the chocolate chips, shredded coconut, and toffee bit. Stir to combine.
- Shape dough is balls approximately 2 Tbsp in size.
- Line cookie sheet with with parchment paper, and bake cookies at 350 degree for 11-12 min. Take out before they have browned. Allow to sit for 5 min on the sheet and then move to wire rack. Store cooled cookies in airtight container. Makes 2 dozen cookies.
Nutrition
This recipe is adapted from Kendra Anani.
