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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 light brown sugar packed
- 1 large egg
- 1 cup mild-tasting oil sunflower, grapeseed, canola or safflower will all work well)
- 1 tablespoon 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
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Preheat oven to 325˚Line two sheet pans with parchment paper for easy clean-up.
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Combine soft butter and sugars in a large bowl. Stir until well combined and creamy.
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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. Add the vanilla and stir to combine.
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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.
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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.)
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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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Wendy says
Amazing cookies!! Love all your cookie recipes
Chris Scheuer says
Thanks so much, Wendy!
Linda says
I´m interested in making them. In your other recipe (Chocolate yoghurt cake - now in the oven 🙂 you had a metric converter. Would it be possible to add that to this recipe also?
Chris Scheuer says
Thanks, Linda, for reminding me about this omission. I just did it.
Kaye says
Hi Chris,
OMG, these cookies are to die for. Had to come back and tell you everyone who has tried them has asked for the recipe, my grandsons gobbled them up and my son-in-law asked me to make a batch for him to take to work. All those cookies and the're gone already! Guess I'll be baking again today. Double stars for this one!
Kaye
Chris Scheuer says
Haha, I love it! Sorry I'm keeping you so busy 🙂
Kaye says
Hi Chris,
Just an FYI, I didn't see in directions when to add vanilla so I added it after the oil and before the dry ingredients.
Kaye
Chris Scheuer says
Thanks, Kaye! I have corrected that!
Kaye says
Hi Chris
I have made most of your cake recipes and love each and every one. These cookies sound fabulous! Making this morning with grandchildren. One question, do you use light or dark brown sugar and I assume it is packed down in the measuring cup.
Thanks for all your great recipes!
Chris Scheuer says
Thanks so much, Kaye! Hope you enjoyed the cookies. How fun to make them with your grandchildren! You're making wonderful memories!
I do use light brown sugar for these cookies although dark will also work. I have amended the recipe to include that.
Paula says
HRLP! These cookies are our new favorite. They have everything and come out perfectly the 3x I’ve made them. I was making today and my oven died and won’t be repaired for 5 days. The dough is mixed. Should I freeze the dough? If so, do you make the dough into scoops so they are ready for the cookie sheet or freeze in its entirety? Do you completely thaw the dough before baking? Or, shall I just refrigerate the dough for five days? Thanks for any advice you can offer.
Chris Scheuer says
Hi Paula, I feel for you. My refrigerator died almost 3 weeks ago. They had to order parts so it's still not fixed. Yikes, we sure are dependent on these kitchen appliances, aren't we? Hope yours gets fixed soon!
Regarding the cookies, I would just scoop them out onto a pan or even a plate and freeze. Then, once they are frozen, just transfer all of them to a ziplock bag. It will be nice as you can just pull out as many as you want and have fresh cookies. Give them a few extra minutes of baking time.
Julia says
Yet another amazing recipe. I was skeptical of the cup of oil, however consistent with every recipe I have made of yours (which is many), these were perfection. Followed the recipe exactly. The second batch is in the recipe now- my husband declared his new favorite.
Thank you for simply tremendous recipes!!
Christina Brooks says
Made these last night. At first, I thought, they were just ok but I was wrong. These cookies, for me personally, are cookie jar cookies. What do I mean? When they're warm out of the oven they're good but not my favorite. Let them cool completely and eat one the next day...game changer. Once I gave it overnight to cool, the coconut melds into the cookie and I could really taste the butter & the toffee bits. Solid, tasty cookie recipe.
Chris Scheuer says
Haha! I love your explanation, Christina! Thanks so much for taking the time to leave a great review!
D levy says
OMG! These cookies are fabulous! I can’t stop eating them. Put chocolate chips in half. Both are good but think I prefer them without the chocolate chips. Glad this recipe makes a lot - maybe I can bear to share some of them☺️
Chris Scheuer says
Thanks, D! That's the same reaction I had with my first bite! Thanks for taking the time to leave a comment 🙂
Suzi says
These are my new favorite cookies and they don!t even have chocolate in them! They are nice and crunchy and they freeze well,too.
Chris Scheuer says
Haha! I know what you mean, Suzi! Thanks for taking the time to leave a comment!
Christine says
Made these as written. They are absolutely perfection. Don’t skip the salt. I didn’t have flaky sea salt so I used course sea salt instead. I added more pecans and the salt at the 10 minute mark as stated but soon found out they fell off the baked cookies more than I preferred (waste not,want not 🙂) Subsequent sheets I prepped , I lightly pressed each cookie from the cookie scoop in chopped pecans and the salt. The result being each stayed on the cookie much better.
This recipe will go directly in my tried and true, best of the best folder. Thank you!
Chris Scheuer says
Thanks so much, Christine! I'm so happy you enjoyed them!
Susan Wolfe says
I made the cookies just as the recipe was written (minus the sea salt). They were good, but the flavor was very subtle. I think I may try subbing mini chocolate chips for the toffee chips. A question for you. I'm a chewy cookie fan. If I baked these for a few minutes less, do you suppose that they would be chewy or at least less crispy? Everyone who tried these cookies complimented me on them, which is wonderful. I'd just like them better if I could make them chewier. Thanks for the many terrific recipes you've shared. Every one that I've tried has been a keeper!
Nancy says
110° in sunny Arizona and I HAD to bake these cookies! Absolutely one of the best cookies I've baked in a long time. It is a huge recipe for two but the neighbors are enjoying them but how could I not share these incredibly delicious cookies! Thank you for sharing your beautiful words and recipes!
Susan says
Hello,
Is it possible to use flax eggs in this recipe?
Thank you,
Susan
Chris Scheuer says
Hi Susan, I've never worked with flax eggs, so I couldn't say but if you try it, please let us know!
Millican Pecan says
Toffee and pecans always go well together. The coconut is a great added touch. I am thinking about swapping out the all-purpose flour for some pecan meal/flour to try and create a gluten-free option... we have a daughter that is gluten intolerant. Love the recipe and love the pics! Well done!
Chris Scheuer says
Thanks so much, Millican! We're huge pecan fans too!
Alyson Goroski says
I have a couple of friends that are gluten free. Try using cassava (yuca) flour. Just be careful you need to use a bit lets than regular flour as it absorbs liquid more readily than wheat flour.
Chris Scheuer says
Thanks so much, Alyson!
Colleen says
These look very good Chris and I think my own mom use to make these for years. I will have to find her recipe in her old recipe box. I believe it was called "crisp coconut cookies". Likely very similar, 'sans' the toffee bits. (No such thing over 60 years ago!) . I have found that most of her cookie recipes made very large batches as well. Maybe it was a thing back then? Anyways..thanks for the recipe and the reminder and memory! 😊
Chris Scheuer says
I love it when recipes bring back pleasant memories from the past! I remember the woman who gave this cookie recipe to me originally. She was quite elderly (or it seemed so to me as I was in my 20's). She had brought the cookies to the hospital where I worked for her sister who was a patient. She offered me one and as soon as I took the first bite, I begged her for the recipe. We always called them "Sisters" cookies because of where they came from 🙂 I adapted it to many variations over the years but it's still just "Sisters" cookies!
Tricia | Saving Room for Dessert says
Oh my goodness I have to try these cookies! I love everything about them. Great recipe Chris - pinned 🙂
Chris Scheuer says
Thanks, Tricia! Warning, they're quite addictive!
Marian says
The taste of these cookies is amazing. My husband commented that they were the best tasting cookies I have made in awhile. They are crisp, but very crumbly. Any advice for making them less crumbly?
Chris Scheuer says
Hi Marian, thanks for taking the time to leave a comment. I love your husband's comment! Regarding the crumbliness of these cookies, they are more crumbly than chewy. We always laugh and say that "you need to use your vacuum mouth when you eat them".
That being said, you could bake them for slightly less time to make them a little less crumbly.
Jennifer @ Seasons and Suppers says
I am just loving all the goodies you packed in to these beautiful cookies! So many great flavours and textures. Need to be adding these to my baking list 🙂
Liz says
Is it wrong to want a couple for breakfast? Love everything about these cookies!!
Chris Scheuer says
Nope, not a thing wrong! Go for it 🙂
Judy McPeck says
What type of coconut do you use? Sweetened or Unsweetened? Flakes, shredded or chips ?
Chris Scheuer says
Hi Judy, I use sweetened, shredded coconut but unsweetened shredded also works.
Beth says
Is oatmeal old fashioned or quick cooking?
Chris Scheuer says
Hi Beth, it's old fashioned oats. I've clarified that in the recipe. Thanks!
Karen says
These look so good. I would make them, but I need to replace the coconut. My husband actually has an allergy to it. Do you have any suggestions for a replacement? I want to make them, but he is actually the big cookie eater in our house.
Chris Scheuer says
Hi Karen, I've made these without the coconut and they're delicious. You can just skip it. You might have to change the name though 🙂
Sara Goverman says
Are cookies about a two tablespoon scoop?
Chris Scheuer says
Hi Sara, you can really use any size scoop. For medium-size cookies, I use my 2 tablespoon scooper but if I want larger cookies, I use a 3 tablespoon scoop. I really like the spring-loaded scoops.
This is a great set with 3 sizes, for small, medium and large cookies: https://amzn.to/2KSOgym
Sara Goverman says
Thank you!
Marisa Abramo says
Hi, Chris!
Going to try these this weekend. RE: oatmeal. Would that be cooked oatmeal or dry rolled oats?
Thank you, in advance. LOVE your blog!
Chris Scheuer says
Hi Marisa, it's dry rolled or old-fashioned oats. Sorry, that wasn't clear. I've clarified it in the recipe.
Gayann says
The addition of extra pecans and sea salt takes these cookies up a notch to bakery level! I will share these with neighbors, as this makes 4 dozen easily! Would be wonderful for a church or school bake sale!
Charlotte Moore says
It would be dry oatmeal.
Chris Scheuer says
Thanks, Charlotte!