Toasted Coconut, White Chocolate, and Toffee Cookies
Servings 24 +/-
Equipment
- Baking Sheet
- Hand mixer
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla
- 1¼ cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup white chocolate chips
- ½ cup milk-covered chocolate toffee pieces
- ¾ cup coconut divided
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Cream the butter with a hand mixer until lighter in color and creamy, about 1 minute.
- Add the brown sugar and white sugar and beat for 1 minute.
- Add the egg and vanilla, then beat until creamy.
- Combine the flour with baking powder, baking soda, and salt; mix well.
- Gradually add the flour mixture to the butter mixture until combined.
- Add the white chocolate chips, toffee pieces, and ½ cup of coconut. Mix until combined.
- Drop small rounded balls of cookie dough on the prepared baking sheet, about 2 inches apart.
- Flatten the cookies, then sprinkle some of the remaining coconut evenly over each cookie.
- Place in the oven and bake for 9-10 minutes, or until slightly brown around the edges.
- Remove from the oven and let them cool on the baking sheet for 3 minutes.
- Transfer to a wire cooling rack to cool completely. Enjoy!