Toasted Coconut, Toffee, & Chocolate Chip Cookies

A number of years ago, a best selling book was written by Dale Carnegie called, “How to Win Friends and Influence People”.  While I haven’t actually read that book, I think I already know how to win friends & influence people.  You just bake them cookies!  I mean who doesn’t love fresh, hot cookies straight from the oven with a glass of ice cold milk!

Cookies are one of my favorite things to make!  This recipe comes from one of the blogs that I enjoy following called Two Peas and Their Pod. It is a yummy variation of a chocolate chip cookie that has a unique texture and flavor because of the toasted coconut and toffee chips.  SO good!  In fact the first time I made these cookies and planned to blog about them, I couldn’t because they were eaten up before I had a change to get a picture!  Oh well, you know what that means?  Not a problem,  I just had to bake some more!

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  • 1 cup flaked sweetened coconut
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 4 tablespoons butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup Heath toffee bits
  • 3/4 cup chocolate chips


Preheat oven to 350°F.

Line a baking sheet with parchment paper and arrange coconut in a single layer on the pan.

Bake for 5-7 minutes or until coconut is lightly toasted, stirring once.

Set coconut aside to cool.

Whisk together flour, baking powder, soda, and salt in a medium bowl.

In the bowl of a stand mixer, add brown sugar and butter.

Beat at medium speed until creamy and smooth, about two minutes.

Beat in vanilla extract and egg.

Slowly add dry ingredients and mix until combined.

Stir in toasted coconut, toffee bits, and chocolate chips.

Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.

Bake at 350° F for 10-12 minutes or until cookies start to brown around the edges.

Remove from pan, and cool completely on wire racks.

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Original recipe:  Two Peas & Their Pod