Get the Recipe:
Coconut Cashew Toffee Cookies
Coconut Cashew Toffee Cookies feature an amazing combination of flavors in a thick, chewy cookie.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) firmly packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (160 g) toffee bits
- ¾ cup (63 g) sweetened shredded coconut, toasted*, plus more for garnish
- ¾ cup (113 g) chopped cashews
Recommended Products
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the toffee, coconut, and cashews.
- 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.
- Bake, one pan at a time, 14 to 16 minutes, or until the edges are browned.
- Cool on the pan on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Notes
- *See How to Toast Coconut.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
