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Chocolate Coconut-Toffee Delights

in Diana's Recipe Book

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Servings: Makes 1 dozen (5-inch) cookies
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 package (12 ounces) semisweet chocolate chips, divided
1/4 cup butter, cut into small pieces
3/4 cup packed light brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1-1/2 cups flaked coconut
1 cup toffee baking pieces

1. Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper.

2. Combine flour, baking powder and salt in small bowl; set aside. Place 1 cup chocolate chips in large microwavable bowl. Microwave at HIGH 1 minute; stir. Microwave 30 to 60 seconds more or until chips are melted; stir well.

3. Add butter to bowl; stir until melted. Beat in brown sugar, eggs and vanilla until well blended. Beat in flour mixture until blended. Stir in coconut, toffee pieces and remaining 1 cup chocolate chips.

4. Drop dough by heaping 1/3 cupfuls onto prepared cookie sheets, spacing 3 inches apart. Flatten with rubber spatula into 3-1/2-inch circles. Bake 15 to 17 minutes or until edges are just firm to the touch. Cool cookies on cookie sheets 2 minutes; slide parchment paper and cookies onto countertop. Cool completely.

Makes 1 dozen (5-inch) cookies.

Date: October 11, 2004


Reviewer: Kelli
Great recipe. I made a batch of cookies for my office and they did not last the day!


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