Coconut Cashew Toffee Cookies

Coconut Cashew Toffee Cookies combine some really great flavors in a thick, chewy cookie that’s anything but ordinary!

Coconut Cashew Toffee Cookies on a light green plate

I have a running list of recipe ideas that I’ve amended and edited over many years. It’s a nice way to attempt to stay organized and a good spot to find some baking inspiration when I’m otherwise uninspired. These Coconut Cashew Toffee Cookies came to be because of that list. I have no recollection of what inspired me to add them to that list, but I’m so glad I did!

These cookies feature an interesting flavor combination for those times you want something other than the traditional cookie flavors. With coconut, cashews, and toffee bits added to a vanilla cookie, there’s no shortage of flavor plus some great crunch from all three add-ins.

stacks of Coconut Cashew Toffee Cookies

I love how thick and chewy these cookies are! They’re not dainty cookies, but rather significant. As you probably know, there’s a fine line between this sort of texture and dry, crumbly cookies. Be sure you measure your ingredients correctly for the best results.

I recommend toasting the coconut for these cookies. That little bit of extra time is well worth it for the flavor it adds. And that’s not to mention that toasted coconut is just so pretty! (If you need a refresher, be sure to see my tips for how to toast coconut.) I like to toast a little extra for the tops of the cookies. That’s completely optional, but it gives them a more interesting look. Plus more coconut is always good in my book!

Coconut Cashew Toffee Cookies piled on a light green plate

Toffee bits are one of my favorite add-ins, and I usually keep some in my pantry. The ones I use here are the plain ones, but they’re also available with a chocolate coating. If you’d like a little chocolate mixed into these cookies, using the chocolate toffee bits is an easy way to do that.

These Coconut Cashew Toffee Cookies are a great choice for those times you want something just a little different in the cookie baking world. The flavor combination is wonderful, and the crunch of those add-ins is a really great addition to a thick, chewy cookie. I hope you’ll give them a try!

Find more cookie recipes in the Recipe Index.

More Cookie Recipes with Great Flavor Combinations

Yield: about 40 cookies

Coconut Cashew Toffee Cookies

Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes

Coconut Cashew Toffee Cookies feature an amazing combination of flavors in a thick, chewy cookie.

Coconut Cashew Toffee Cookies

Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) firmly packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (160g) toffee bits
  • 3/4 cup (63g) sweetened shredded coconut, toasted* (plus more for garnish)
  • 3/4 cup (113g) chopped cashews

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Stir in the toffee, coconut, and cashews.
  6. Drop the dough by 2-tablespoon portions (I use a #30 scoop) onto the prepared pans, leaving about 2 inches between cookies. Flatten the top of each cookie slightly. Sprinkle more toasted coconut on top of each cookie if you like.
  7. Bake, one pan at a time, 14 to 16 minutes, or until the edges are browned.
  8. Cool on the pan on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

Notes

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