Coconut Cashew Toffee Cookies Recipe

The tastes in Coconut Cashew Toffee Cookies are so good together, and the cookies are thick and chewy.

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INGREDIENTS

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Preheat oven to 350°F. Cover baking sheets with parchment or silicone. Mix flour, baking powder, soda, and salt. Set aside.

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Beat butter, brown sugar, and sugar until frothy using a medium-speed electric mixer. After adding each egg, stir well. Mix in vanilla.

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Lower mixer speed. Add flour mixture slowly, mixing just until incorporated. Mix in toffee, coconut, and cashews.

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Leave 2 inches between cookies when dropping 2-tablespoon quantities of dough onto preheated pans.

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Lightly flatten each cookie's top. You can top each biscuit with extra toasted coconut. The edges should be browned after 14–16 minutes on each pan.

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Cool 5 minutes on a wire rack on the pan. Transfer the cookies to a wire rack to finish cooling.

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Coconut Cashew Toffee Cookies Recipe

The tastes in Coconut Cashew Toffee Cookies are so good together, and the cookies are thick and chewy.

INGREDIENTS

Preheat oven to 350°F. Cover baking sheets with parchment or silicone. Mix flour, baking powder, soda, and salt. Set aside.

Step 1

INSTRUCTIONS

Beat butter, brown sugar, and sugar until frothy using a medium-speed electric mixer. After adding each egg, stir well. Mix in vanilla.

Step 2

Lower mixer speed. Add flour mixture slowly, mixing just until incorporated. Mix in toffee, coconut, and cashews.

Step 3

Leave 2 inches between cookies when dropping 2-tablespoon quantities of dough onto preheated pans.

Step 4

Lightly flatten each cookie's top. You can top each biscuit with extra toasted coconut. The edges should be browned after 14–16 minutes on each pan.

Step 5

Cool 5 minutes on a wire rack on the pan. Transfer the cookies to a wire rack to finish cooling.

Step 6

Also See

Also See

Chocolate Vanilla Marbled Biscotti Recipe