Coconut Toffee Cookies
16th June, 2009 - Posted by Emily - Comments
The cafeteria at my office has these wonderful cookies called English Toffee Cookies. They only make them once a week, and I can never remember which day of the week that is, so a few months ago I decided I should try to recreate them at home. I searched the internet and found a few recipes that seemed similar. Luckily, the first one I tried out was right on! These cookies are so easy to make and I really enjoy the fact that you only have to get two measuring utensils dirty – just the one-cup measure and the teaspoon measure. That helps my tidy kitchen stay tidy!
The recipe makes a ton of cookies – perfect for sharing. I’d normally just cut the recipe in half, but it calls for 3 eggs, and last time I tried to split an egg in half, it didn’t go so well. So, I brought half the batch over to my family the first time I made them. This time I think I will share with coworkers! You could also just freeze half of the dough and take it out of the freezer next time you feel like having freshly-baked cookies.
I love cookie dough, how about you?
Here they are in the oven. If you are baking two sheets at a time, make sure to rotate them halfway through.
See, it makes a ton of cookies. There are two racks here
Coconut Toffee Cookies
Makes 5 dozen
1 cup sugar
1 cup packed brown sugar
1 cup butter, softened
3 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 3/4 cup coconut
1 package (10 oz.) English toffee bits
Preheat oven to 350ยบ F. Beat sugar, brown sugar and butter in large bowl at medium speed until creamy, about 1 – 2 minutes. Add eggs, almond extract and vanilla. Continue beating until well mixed. Add flour and baking soda. Reduce speed to low, beat until well mixed. Stir in the coconut and toffee bits. Drop by rounded tablespoon on cookie sheet (I used my Silpat liners, but you could cover the baking sheets with parchment paper too). Bake 8 – 11 minutes, or until edges are golden brown. Let cool slightly on cookie sheet (about 1 minute), then move to wire rack to cool completely.