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Coconut Cashew Toffee Cookies Recipe

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This recipe for Coconut Cashew Toffee Cookies is from Mae's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

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 eggs
1 teaspoon vanilla extract
1 cup (160g) toffee bits
3/4 cup (63g) sweetened shredded coconut, toasted* (plus more for garnish)
3/4 cup (113g) chopped cashews
Directions:
Directions:
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Stir in the toffee, coconut, and cashews.
Drop the dough by 2-tablespoon portions (I use a #30 scoop) onto the prepared pans, leaving about 2 inches between cookies. Flatten the top of each cookie slightly. Sprinkle more toasted coconut on top of each cookie if you like.
Bake, one pan at a time, 14 to 16 minutes, or until the edges are browned.
Cool on the pan on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
40 cookies
Preparation Time:
Preparation Time:
Prep Time 15 minutes Cook Time 16 minutes Total Time 31 minutes

 

 

 

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