After the first bite of these Coconut Pecan Toffee Cookies, you’ll know that you’ll be making them again and again. They’re buttery, crisp, crunchy and irresistibly delicious!
These Coconut Pecan Toffee Cookies were inspired by a visit to a wonderful bakery that’s located in one of the charming mountain towns near where we live. As I nibbled on one of their buttery, crisp, coconut pecan cookies, ideas for recreating them were already swirling through my mind.
I used an all-time favorite cookie recipe that I’ve been making for over 40 years (yikes, that sounds old!) as the basis for these Coconut Pecan Toffee Cookies. It has a similar texture to the cookie from the bakery so I knew it would work. I already had most everything I needed; flour, sugar, butter, eggs, oatmeal, coconut and toffee bits but was missing a crucial ingredient.
Rice cereal. Yes, a box of Rice Krispies was all I needed. This unusual baking ingredient is part of what gives the cookies such an amazing, light texture. The cereal creates tiny air pockets that make these cookies uniquely delicious.
No mixer needed!
I didn’t bother pulling out the mixer for these Coconut Pecan Toffee Cookies as they’re easy to stir together by hand. With a large bowl (the recipe makes a BIG batch) and some soft butter, the dough came together quickly and was ready for the oven within 10 minutes.
A wonderful aroma wafted through the house as the first batch baked and then came the taste-test. I took a cookie and glass of cold milk to Scott (the resident cookie expert). He took one bite and declared them “even better than the bakery cookies”. Mission accomplished!
Everyone else who’s tried these cookies has also loved them. People’s eyes light up with the first bite and they often say “Wow! What’s in these cookies?” or something similar. The combination of butter, oats, rice cereal, pecans, coconut, and toffee creates fabulous flavor.
Mix up a batch of these Coconut Pecan Toffee Cookies next time you’re looking for a special treat that will “wow” your family, friends, co-workers, neighbors, teachers, etc. And just send them a link to The Café when they beg you for the recipe!
Café Tips for making these Coconut Pecan Toffee Cookies
- It might sound weird to use oil and butter in this recipe but that’s what creates the amazing texture. Also, this recipe makes a BIG batch of cookies so the amount of oil/butter per cookie is similar to most cookie recipes.
- I like sunflower and grapeseed oil but any mild neutral flavored oil can be used in this recipe.
- These cookies freeze well and are wonderful to have stashed away in the freezer for rainy days, sweet tooth attacks and/or I-need-a-quick-dessert-moments. That being said, if you wanted to make a smaller batch, just half all the ingredients. For the egg, whisk it together in a measuring cup and discard half of the total amount.
- You could use an electric mixer for this recipe but it’s not necessary. I almost always mix the dough up by hand but, if you’re not using a mixer, it’s important that the butter is very soft. I either leave it out overnight to soften or use the microwave on the lowest power (10%). My microwave takes about 3 minutes at 10% power but every microwave will be a bit different.
- If you want to try a little different twist on this recipe, these Chocolate Chip and Dried Cherry Cookies are made with the same base recipe.
- Toffee bits can be found in most larger grocery stores in the same area as chocolate chips. You can also order toffee bits online. If you can’t find toffee bits, just omit them. The cookies will still be delicious!
- If I want my cookies to look a little fancy, I’ll remove them from the oven after 10 minutes of baking time and add a few extra pecans on the top as well as a sprinkle of flaky sea salt. Maldon is my favorite flaky sea salt. Just take a pinch of it between your fingers and rub them together to crush the big flakes a bit as you sprinkle. Maldon can be purchased at many larger grocery stores and online.
- Generic rice cereal will work just as well as the name brand. I usually keep a box in the freezer as we don’t eat rice cereal for breakfast. It will last for months in the freezer.
- I like to reserve a few pecans to garnish the top of the cookies.
- I love these pre-cut parchment paper sheets. They come in a package of 200, are flat and easy to store and last forever!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 1 cup butter very soft
- 1 cup granulated sugar
- ¾ cup brown sugar
- 1 large egg
- 1 cup mild-tasting oil sunflower, grapeseed, canola or safflower will all work well)
- 1 tablespoons vanilla
- 3 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup crisp rice cereal (like Rice Krispies)
- 1 cup old fashioned rolled oats not quick oats
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup toffee bits
- flaky sea salt for topping, if desired
- Preheat oven to 325˚Line two sheet pans with parchment paper for easy clean-up.
- Combine soft butter and sugars in a large bowl. Stir until well combined and creamy.
- Add the egg and stir well. Slowly add the oil and stir until combined. At first, it will seem like the oil is separated. Just keep stirring and it will all mix in.
- Sprinkle the flour, soda and salt evenly over the butter mixture. Stir until all flour has been incorporated. Add the Rice Krispies, oatmeal, coconut, pecans and toffee bits and stir until evenly incorporated.
Scoop dough out onto the prepared cookie sheets. Bake 16-20 minutes or until golden brown. (If desired, bake for 10 minutes then remove and tuck a few extra chopped pecans into the top of each cookie. Sprinkle lightly with flaky sea salt. Return to oven for 6-10 minutes or until golden brown.)
- Allow cookies to cool on pan for 3-4 minutes then transfer to a cooling rack to cool completely. Cookies will be soft at first but will firm up after several minutes.
Makes 3-4 dozen cookies, depending on the size.
See Café Tips above for more detailed tips and instructions.
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