Hi everybody! Today’s post will be short and sweet, as I have a couple more coming! Since I am on winter break (or Ski week, as we call it here) I have done a considerable amount of baking so far, including these AMAZING cookies. I must’ve eaten 5 meals with coconut in them as well. You could say I like coconut. Maaayybe just a little bit.
Moving on, these cookies were super quick and easy to pull together, and they use coconut oil, which imparts a subtle coconut flavor that just makes the cookies 100% better. The only bad thing about these cookies is that they didn’t last long enough in a house full of cookie lovers!
I am urging you to make these as soon as possible. You will not regret it.
My Mom also said these are some of the best cookies I have ever made. However, she says all my cookies are good. Which is true…… 😉 BUT, these cookies are delightfully chewy, coconutty, and almost buttery due to the coconut oil and the Heath bar together. If you’re not a fan of Heath bar, feel free to add chopped dark chocolate peanut butter cups, or even Almond Joys! Even better if they’re homemade Almond Joys, which I am DYING to try out. Healthy York peppermint patties too sound absolutely delicious.
Now that I’ve gotten way off topic, here are some pictures for you to enjoy:
Coconut Toffee Oatmeal Cookies
Adapted from Averie Cooks
1 large egg
1/2 cup melted coconut oil
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
pinch of salt, to taste
1 cup sweetened shredded coconut
1 cup old-fashioned whole rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
1/2 cup chopped up Heath Bar
- In a large mixing bowl, add the egg, melted coconut oil, sugars, vanilla, cinnamon, salt, and whisk to combine.
- Add the shredded coconut, oats, flour, baking soda, and stir to combine.
- Stir in the chocolate chips and Heath bar bits.
- Shape the dough into equal-sized balls, about two heaping tablespoons of dough each. Gently squeeze the mounds to ensure the dough is tightly packed and the chocolate chips are well-embedded.
- Place mounds on a large plate or bowl and cover with plastic wrap, and refrigerate for at least 3 hours, as the coconut oil needs to solidify (if it doesn’t your cookies will be oily!).
- Preheat oven to 350F, line baking sheets with parchment paper, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart. Bake about 8-9 minutes, or until edges have set and the tops are just beginning to set, even if undercooked, pale, and glossy in the center. The shredded coconut burns easily, so keep a close eye on the cookies. Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool, and as the days pass they’ll dry out quicker. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Enjoy!!
*Notes: I froze some of this batch and they were absolutely perfect when defrosted!