Coconut Toffee Crisps Recipes

COCONUT TOFFEE

Coconut Toffee image

Provided by Aarti Sequeira

Categories dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

Baking spray
1 1/2 cups sugar
1/2 cup water
2 cups unsweetened desiccated coconut (also called finely grated)
Pinch ground cardamom
Drop pink food coloring, optional

Steps:

Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)
Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!

COCONUT TOFFEE OATMEAL COOKIES

Coconut Toffee Oatmeal Cookies image

Make and share this Coconut Toffee Oatmeal Cookies recipe from Food.com.

Provided by JamesDeansGirl

Categories Drop Cookies

Time 28m

Yield 72 cookies

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1 (10 ounce) package toffee pieces
1 cup shredded coconut

Steps:

Preheat oven to 375*F.
Line a few cookie sheets with parchment paper.
Beat the butter and brown sugar until smooth.
Add the eggs and vanilla; blend until smooth.
Combine the flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture just until combined.
Stir in the oats, toffee bits, and coconut by hand.
Drop dough by rounded teaspoons.
2" apart onto the cookie sheets; bake 8-10 minutes, or until edges are lightly browned.
Cool 1 minute on the cookie sheets; transfer cookies to wire racks and cool completely.

Nutrition Facts : Calories 99.6, Fat 4.7, SaturatedFat 2.9, Cholesterol 14, Sodium 76, Carbohydrate 13.7, Fiber 0.6, Sugar 8.9, Protein 1.1

TOFFEE CHIP COOKIES

Toffee Chip Cookies image

These cookies combine several mouthwatering flavors. The generous size of the batch gives me plenty of scrumptious cookies to have on hand and extras to send to our sons at college.-Kay Frances Ronnenkamp, Albion, Nebraska

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 12 dozen.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
1/2 cup canola oil
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
3 cups crisp rice cereal
1 cup quick-cooking oats
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup milk chocolate English toffee bits or brickle toffee bits

Steps:

In a large bowl, beat the butter, oil, sugars until blended. Beat in eggs, then vanilla. Combine the flour, cream of tartar, baking soda and salt; add to sugar mixture and mix well. Stir in remaining ingredients., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 127 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 112mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

TOFFEE CRANBERRY CRISPS

Toffee Cranberry Crisps image

I've had more friends request this recipe than any other cookie recipe I have. The combination of cranberries, chocolate chips and toffee bits is wonderful. -Ann Quaerna, Lake Geneva, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
1 cup miniature semisweet chocolate chips
1 cup milk chocolate English toffee bits

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cranberries, chocolate chips and toffee bits. , Shape into three 12-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on lightly greased baking sheets. , Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 89mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

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