These might be the most delicious cookies I’ve ever eaten. They’re super sweet, with a chewy-crunchy goodness from the melty toffee and toasted coconut. The dough is a little bit dry when you put them on the pan, but they hold together really nicely, forming some of the prettiest cookies I’ve seen. These are a must-try.
Toffee-Coconut Crack Cookies
Makes 15 large cookies.
- 1 c. shredded sweetened coconut (use unsweetened if you don’t love super-sweet cookies)
- 1 c. flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 c. brown sugar
- 4 TBS (1/2 stick) salted butter at room temperature
- 1 tsp vanilla
- 1 egg
- 3/4 c. Heath toffee bits
- 3/4 c. chocolate chips
- Preheat the oven to 350°F. Place coconut on a baking sheet in a single layer, and toast in the preheated oven for 5 minutes, until some pieces are golden brown. Stir together and set aside in a bowl.
- In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
- In a large bowl, cream together softened butter and brown sugar. Add egg and vanilla, and beat until smooth. Mix in dry ingredients, then mix in toasted coconut, toffee bits, and chocolate chips. Form into disks with your hands and place on baking sheet. Bake for 12-15 minutes, until golden brown on the edges and beginning to crack on the top.
Dining and Cooking