Coconut Cashew Toffee Cookies Recipe

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


– 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 egg – 1 teaspoon vanilla extract – 1 cup (160g) toffee bit – 3/4 cup (63g) sweetened shredded coconut, toasted* (plus more for garnish) – 3/4 cup (113g) chopped cashew

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

Step 1 


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