joy of toffee cookies


3 tablespoons firmly packed sweetened flaked coconut
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt, preferably fine sea salt
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 generous cup coarsely chopped milk chocolate-covered toffee candy


For the dough, place the coconut in the work bowl of a small (mini) food processor fitted with the steel knife. Cover and process, using 10 to 15 quick on-off pulses (the “chop” button and the “grind” work equally well), and reserve.

Whisk the flour, baking soda, and salt in a small mixing bowl. Mix in the coconut.

Place the butter in a medium-size mixing bowl. Using a hand-held electric mixer, cream the butter on medium speed for 1 minutes, or until just smooth and creamy. Add the light brown sugar and beat for 45 seconds. Mix in the egg and vanilla extract. Add the whisked flour-coconut mixture and chopped toffee, and mix with a wooden spoon or sturdy spatula just until the particles of flour are absorbed. Scrape down the sides of the mixing bowl several times with a rubber spatula to keep the dough even-textured. The dough will be moderately dense and sticky.

Cover the bowl of dough with a sheet of food-safe plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 375 degrees F. Line several cookie sheets with lengths of heavy duty non-stick aluminum foil (nonstick side up).

Scoop up rounded 3-tablespoon-size mounds of dough onto the prepared baking sheets, arranging them 4 inches apart, and placing no more than 6 mounds to a sheet. The easiest way to portion out the dough is with a #30 scoop. The mounds of dough will spread as the cookies bake.

Bake the cookies in the preheated oven for 10 minutes, or until set, golden around the edges, with slightly lighter centers.

Let the cookies stand on the baking pans for 1 minute, then transfer them to cooling racks, using a wide offset metal spatula. Serve the cookies freshly baked, or within 12 hours of baking.


about fourteen cookies


best thoroughly cooled and freshly baked


◊ the butter should be softened enough so that it creams smoothly
non-stick aluminum foil is a perfect liner for baking sheets destined to hold mounds of toffee cookie dough
◊ Cook’s Cookie Vanilla would add a rounded vanilla essence to the cookie dough; if you use it, reduce the amount of vanilla extract to 1 teaspoon
◊ never consume raw dough