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Monday, July 4, 2011

Toasted Coconut, Toffee, and Chocolate Chip Cookies

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Maria is kind of the cookie queen in the blog world. I have so many of her cookie recipes bookmarked to make and I've never been let down by any of her cookie recipes that I have tried. These toasted coconut, toffee, and chocolate chip cookies were no exception! I've had Heath bars sitting in my freezer for months, from one of my "clearance candy" stock-ups, probably after Halloween. Ryan's not a huge fan of Heath, so I've hesitated to use them in anything. Then, when my friend Paige and her boyfriend Zach got ready to hit the road for a 19-hour trip to their new home in Connecticut (tear!), I knew they would need some cookie sustenance along the way!

I ended up keeping half the batch with us and after all of the cookies Ryan ate, I don't think he can defense his "Heath-bar-hater" title any longer. Not that I blame him, these babies were soft and chewy, just how I like my cookies. Neither the coconut nor the Heath stood out too much, just added an extra dimension of flavor to a great chocolate chip cookie.

Need something to munch on while you watch the fireworks tonight? You can't go wrong with these!

Toasted Coconut, Toffee, & Chocolate Chip Cookies
from Two Peas & Their Pod
*makes approximately 3 dozen cookies

-1 cup flaked sweetened coconut
-1 cup all-purpose flour
-1/2 tsp baking powder
-1/4 tsp baking soda
-1/8 tsp salt
-3/4 cup packed light brown sugar
-4 tbsp unsalted butter, at room temperature
-1 tsp vanilla extract
-1/4 tsp coconut extract
-1 large egg
-1 cup Heath toffee bits (I just chopped up a bunch of Heath bars)
-3/4 cup chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper and spread coconut in a single layer over parchment. Bake for 5-7 minutes or until coconut is lightly toasted (stir once). Set aside to cool.
2. Line a 2nd baking sheet with parchment and set aside. In a medium bowl, mix together flour, baking powder, baking soda, and salt.
3. In a mixing bowl, beat brown sugar and butter on medium speed until creamy and smooth (2 minutes). Beat in vanilla and coconut extracts and egg. Slowly mix in dry ingredients, mixing just until combined. Stir in toasted coconut, Heath bits, and chocolate chips.
4. Drop spoonfuls of dough 2 inches apart on prepared baking sheets. Bake at 350F for 9-10 minutes or until cookies just begin to brown around the edges. Remove from oven and cool completely on wire racks.

This post is linked to Eat at Home.