heath bar coconut cookies

Servings: 4 dozen
Rating: 2
Difficulty: easy
Category: dessert
Prep: 10 minutes
Cook: 10-12 minutes
Total: 25 minutes

Ingredients:

  • 1 cup of butter (2 sticks), softened
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 2 cups of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of Heath toffee pieces
  • 1/2 cup of shredded coconut
  • 1/2 cup of chopped pecans

Directions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter and sugar until it's light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture and combine until you have cookie dough.
  5. Gently fold in the Heath toffee pieces, shredded coconut, and chopped pecans.
  6. Drop spoonfuls of dough onto the prepared baking sheet.
  7. Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown.
  8. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Notes:

had some left over ingredients (heath pieces, coconut and pecans). asked chatgpt what I could make with those and got this recipe.

Nutrition Facts: