Toffee Chocolate Coconut Butter Cookies
These cookies are very popular. They are quite like shortbread in texture. They are buttery and flavoured with Skor bits, mini chocolate chips, and coconut
Servings: 36 cookies
Calories: 109kcal
Equipment
Ingredients
- 173 grams unsalted butter room temperature
- 100 grams granulated sugar
- 10 mL pure vanilla extract
- 220 grams bleached all-purpose flour
- 1.25 mL Diamond Crystal fine kosher salt
- 90 grams mini chocolate chips
- 90 grams finely shredded unsweetened coconut or regular shredded coconut finely ground in a mini food processor
- 75 grams toffee bits
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, sugar, and salt. Add the vanilla extract and mix it in, scraping down the sides of the bowl.
- Add the flour and coconut, and mix the dough until it is crumbly.
- Dump in the mini chocolate chips and toffee bits, and mix on low until the dough clumps together.
- Split the dough in two, and flatten each half into a disk. Wrap and chill them for 30 minutes in the refrigerator.
- Preheat the oven to 350 ºF (175 °C). Line half-sheet pans with parchment paper.
- Working with one disk of cookie dough at a time, roll it to about ¼ inch thick (~6.5 mm). If it cracks, just press it back together. Cut with snowflake or star cookie cutters and transfer to the baking sheet.
- Bake the cookies for about 12 minutes, or until the edges begin to turn golden brown. Let cookies cool for 10 minutes on the pan before transferring them to a wire rack to cool completely.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- For the best texture and to make cutting out the cookies easier, please use mini chocolate chips and toffee bits if you can. Regular chocolate chips are too bulky.
- Use finely shredded coconut (like for macaroons) for these cookies, again to make cutting out the cookies neater and easier.
- You can replace the mini dark chocolate chips with mini white chocolate chips if you can find them.
- You can try replacing the shredded coconut with ground almond, but this may affect the texture and will require some testing first.
- I have tested this recipe with all granulated sugar and also half granulated, half light brown sugar. Both work great!
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
- If the toffee bits melt and spread along the edges, you can gently push them back using a mini offset spatula when the cookies are hot.
Nutrition
Calories: 109kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 23mg | Potassium: 23mg | Fiber: 1g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.4mg
