Best Coconut Toffee Recipes

COCONUT-NUT TOFFEE BARS

Steps:

• Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in Bisquick mix, scraping bowl occasionally, until blended. Evenly pat dough in pan.
• Bake 25 to 35 minutes or until golden brown.
• Remove from oven and immediately sprinkle with chocolate chips. Let stand 2 minutes; spread chocolate over bars. Sprinkle with coconut and pecans, pressing lightly to adhere to chocolate. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.

COCONUT TOFFEE OATMEAL COOKIES

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.

TOFFEE COCONUT BARS

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown; cool slightly. , In a small bowl, beat the egg, brown sugar, vanilla and baking powder until blended. Stir in coconut and pecans. Spread over crust. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Cut into bars.

EASY COCONUT TOFFEE BARS

Steps:

• Preheat oven to 350°F.
• Spray a 13 x 9 pan with cooking spray,.
• Combine graham cracker crumbs, toffee bits, pecans and melted butter.
• Press into 13 x 9 pan.
• Sprinkle semi sweet morsels evenly over crust.
• Sprinkle with coconut.
• Pour condensed milk over coconut layer.
• Bake for 20 minutes or until golden brown.
• Cool completely.
• Cut into bars.

WINNING RECIPE MINI COCONUT CUPCAKES WITH POPPY SEED CRUST, MUSCAT RAISIN FILLING, AND PARSLEY ICING WITH TOASTED COCONUT, FLAX AND POPPY SEED TOFFEE, AND ORGANIC ROSES

Steps:

• For the toffee: Line a baking sheet with a silicone mat. Put the butter in a medium saucepan over low heat. When the butter is halfway melted, add the sugar and water and cook over low heat, stirring very gently with a rubber spatula, until completely combined. Clip on a candy thermometer on to the side of the pan, turn the heat up to medium-high, and wait for the mixture to reach 300 degrees F, about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process, but do not stir. Once the mixture reaches 300 degrees F, remove the pan from the heat and remove the candy thermometer. Stir in the toasted flax seeds and poppy seeds. Pour onto the prepared baking sheet, using an offset spatula to spread evenly. (This will cool quickly.) Chop by hand into small pieces.
• For the cupcakes: Preheat the oven to 325 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
• Sprinkle each cupcake liner with 2 teaspoons Toasted Flax and Poppy Seed Toffee. In the bowl of a standing mixture fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs 1 at a time, scraping the bowl after each addition. Add the coconut extract and coconut flakes. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Alternate folding the coconut milk and flour mixture into the butter mixture. Fill the cupcake liners three-quarters of the way and bake for 11 minutes. Cool.
• To assemble: When the cupcakes are cool to the touch, use an apple corer to make a hole in the center of each cupcake (be careful not to go to the bottom of the cupcake and tear the paper). Put the Muscat Raisin Filling in a pastry bag, snip the end, and fill each cupcake to the top of the hole. Pipe the Parsley Icing high on the tops of each cupcake. Decorate the sides of the cupcakes with toasted coconut. Arrange a few rose petals in a circle on the tops of the cupcakes and fill the middle with additional Toasted Flax Seed and Poppy Seed Toffee.
• Combine the milk and brown sugar in a small saucepan over medium heat to dissolve the sugar. Add the raisins and continue to cook for 3 minutes. Turn off the heat and let the mixture cool. Transfer to a blender and puree until smooth. Pour onto a half sheet tray and place in the refrigerator to cool. Combine the raisin mixture and toasted coconut by hand.
• For the puree: Rinse and pat dry the parsley. Bloom the gelatin in the warm water. Trim the bottom 2 inches from the parsley and add the remaining parsley to a blender. Add the bloomed gelatin and cold water and blend until smooth. It should hold a slight peak and be bright green (you may need to add a couple extra tablespoons of water). Transfer the mixture to a baking sheet and cool quickly in the refrigerator.
• For the icing: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and salt on high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar in 1/2-cup additions until fully mixed. Add the vanilla. Fold in the finely chopped toffee. Remove the parsley puree from the refrigerator and mix into the icing. Transfer the icing to a large pastry bag fitted with a large fluted star tip. Return to the refrigerator to keep firm.

CHOCOLATE COCONUT TOFFEE BARS

Steps:

• Preheat oven to 350 degrees. Spray 9X12 baking pan with release spray.
• Mix together topping ingredients until crumbly and gently press into prepared pan. Do not press too hard or they will be hard to remove from the pan. Bake 10 minutes.
• While the crust is baking mix the ingredients for thefilling stiring until ingredients are well mixed.
• Spread filling ingredients over hot crust and bake an additional 20 minutes.
• Remove from oven and sprinkle chocolate chips on top return pan to ove until chips are soft enough to spread.

COCONUT-NUT TOFFEE BARS

Steps:

• 1. Heat oven to 350 degrees. Spray 8 or 9 inch square pan with cooking spray.
• 2. In a large bowl beat softened butter and brown sugar with an electric mixer for about 3 minutes or until light and fluffy.
• 3. Blend in Bisquick mix, scraping bowl occasionally until well blended. Evenly put dough in pan.
• 4. Bake 25 to 35 minutes or until golden brown.
• 5. Remove from oven and immediately sprinkle with the chocolate chips. Let stand 2 minutes. Spread chocolate over bars. Spread coconut and pecans over chocolate - pressing lightly to adhere to chocolate. Let cool completely - about 1 hour and 30 minutes. Cut into 4 x 4 squares.

COCONUT PALM SUGAR TOFFEE CANDY

Steps:

• Line a baking sheet with parchment paper.
• Melt sugar and butter together in a saucepan over medium heat. Heat, stirring frequently, to 310 degrees F (155 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat.
• Stir 3/4 of the coconut into the butter mixture. Spread butter-coconut mixture into the prepared baking sheet. Sprinkle chocolate chips over the top. When the chocolate chips melt, spread the chocolate over the top and sprinkle with remaining coconut. Cool completely before breaking into pieces.

COCONUT TOFFEE

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!

TOFFEE BARS WITH COCONUT AND ALMONDS

Steps:

• Mix crust ingredients thoroughly.
• Press into bottom of ungreased 9x13 inch pan.
• Bake 10 minutes at 350°.
• Topping: Stir eggs into brown sugar and vanilla.
• Mix flour, baking powder and salt and stir into egg mixture.
• Mix in coconut and nuts.
• Bake at 350° for 25 minutes until topping is golden brown.
• Cool, cut into bars.

CHOCOLATE-COCONUT TOFFEE DELIGHTS

Steps:

• Preheat oven to 350F. Line cookie sheets with parchment paper. Combine flour, baking powder, and salt in small bowl. Place 2 cups semisweet chocolate chips and butter in large microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave at additional 30-second intervals, stirring after each interval until mixture is melted and smooth.
• Beat brown sugar, eggs, and vanilla in large bowl with electric mixer at medium speed. Beat in chocolate mixture until well blended. Add flour mixture; beat at low speed until blended. Stir in coconut, toffee bits, and remaining 1 cup semisweet chocolate chips. Drop dough by heaping 1/3 cupfuls 3 inches apart onto prepared cookie sheets. Flatten with rubber spatula into 3 1/2 inch circles. Bake 15-17 minutes or until edges are firm to the touch. Cool on cookie sheets 2 minutes; slide parchment paper and cookies onto wire racks. Cool completely.
• For chocolate drizzle, melt dark chocolate chips and shortening in small microwavable bowl on HIGH 1 minute; stir. Microwave at additional 30-second intervals until smooth. Drizzle over cookies using fork. Let stand until set.

COCONUT TOFFEE CRISPS RECIPE

Steps:

• Heat the oven to 300 degrees. Line several baking sheets with parchment paper and set aside. Use a mixer to cream the butter, sugar, cinnamon and ginger. Add the syrup, rum and vanilla. Mix until smooth. Use a wooden spoon to stir in the cake flour, coconut and salt. Use 1/2 teaspoon of batter for each cookie and drop onto the parchment paper, spacing 3 inches apart. Use your palm or the back of a spoon to slightly flatten. Bake the cookies until lightly browned, about 17 minutes. Let rest 5 minutes. Use a metal spatula to transfer them onto paper towels to cool completely. Once cooled, store up to 5 days in an airtight container, at room temperature. To serve, press a light sprinkling of powdered sugar through a fine sieve evenly over the surface of the cookies. This recipe yields about 60 (1 1/2-inch) crisps. Each crisp: 42 calories; 9 mg sodium; 4 mg cholesterol; 2 grams fat; 1 gram saturated fat; 6 grams carbohydrates; 0 protein; 0.10 gram fiber. Variation: Make "cigarette-shaped" cookies by rolling them as soon as they come out of the oven. Bake only one sheet of cookies at a time. As soon as the sheet is out of the oven, use a small offset spatula to roll each warm cookie over the handle of a wooden spoon. If some cookies harden before you roll them, return them to the oven for several seconds until pliable.

COCONUT-TOFFEE BLONDIES

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick cooking spray.
• In a large bowl, whisk together melted butter and next 3 ingredients.
• In a small bowl, combine flour and baking powder. Add to butter mixture, stirring to combine. Stir in toffee bits, coconut, and pecans. Spoon batter into prepared pan.
• Bake for 20 to 25 minutes or until golden brown. Let cool for 1 hour before cutting. Store in an airtight container up to 1 week.

COCONUT TOFFEE 2

Steps:

• Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later.
• Pour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate).
• In a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil.
• Continue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business.
• When the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called "one-string consistency" and it means that your sugar is at exactly the right temperature.
• Stir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour.
• When hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!

COCONUT-TOFFEE ICE CREAM

Steps:

• For the ice cream- Combine both coconut milk and whole milk in medium saucepan. Bring to a gentle simmer. In the meantime, combine the egg yolks and sugar in mixing bowl; whisk 2 min. until a light yellow. Pour a small amount of the hot milk mixture into the egg yolk mixture;combine, and pour back into the remaining hot milk. Stir the custard constantly over low heat until thick, and a finger drawn across the back of the spoon leaves a path, about 12 minutes. Transfer the saucepan to an ice water bath, and stir constantly as it cools. Let it cool completely. For the toffee swirl- Melt the butter in a small saucepan; add sugar. Bring to a gentle simmer, and once it has darkened slightly in color, add the cream and season to taste with salt. The toffee should be thick and viscous. Transfer toffee to an ice water bath and cool completely. Transfer coconute custard to ice cream machine, and process according to maker's instructions. Once ice cream is almost done, swirl in the toffee sauce by hand.