Best Coconut Toffee Crisps Recipes

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 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.

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.