Back in my childhood kitchen, the smell of fresh cookie bars meant one thing: family. My grandmother’s oven would churn out endless trays of treats, but nothing made the house feel more like home than her Coconut Toffee Chocolate Chip Cookie Bars. With gooey centers, toasty coconut, and golden toffee bits melting into rich chocolate chips, these bars strike the perfect balance between indulgence and comfort.
This American classic is now a beloved year-round dessert—warm enough for winter coziness, yet perfect chilled on a summer afternoon. Today, I’m thrilled to share this treasured recipe with you.
Why You’ll Love These Cookie Bars
- Texture heaven: Chewy, buttery cookie bars with a perfect balance of crunch from toasted coconut and gooey sweetness from chocolate and toffee.
- Year-round dessert: Equally delightful with a scoop of vanilla ice cream in summer or a mug of cocoa in winter.
- Crowd-pleaser: Makes enough for a gathering (or just a week of sneaky treats).
- Easy to make: No mixer needed. Just a few bowls and one pan.
Ingredients
Cookie Bar Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins:
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
- 1 cup shredded sweetened coconut
Optional Toppings:
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting.
2. Cream Butter and Sugars
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth.
4. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir this into the wet mixture until fully incorporated.
5. Fold in the Good Stuff
Fold in chocolate chips, toffee bits, and shredded coconut until evenly distributed.
6. Bake the Bars
Spread the dough evenly into the prepared pan. For extra indulgence, sprinkle a few more chocolate chips and sea salt on top.
Bake for 25–30 minutes or until golden brown and slightly set in the center. Do not overbake—they’ll firm up as they cool.
7. Cool and Slice
Let the bars cool completely in the pan. Use the parchment to lift them out, then slice into squares or bars.
Tips for the Perfect Cookie Bars
- Don’t overbake: The center should look slightly underdone. It will continue cooking as it cools.
- Chill before slicing: For cleaner cuts, pop the pan in the fridge for 30 minutes after cooling.
- Toast the coconut: For deeper flavor, toast coconut in a dry pan before adding to the dough.
- Mix-ins galore: Add chopped nuts or white chocolate chips for variety.
Storage and Serving Suggestions
- Room temp: Store in an airtight container for up to 4 days.
- Freezer-friendly: Wrap individual bars and freeze for up to 3 months.
- Serving idea: Warm slightly and top with a scoop of vanilla bean ice cream.
Perfect for Summer and Winter
In the summer, serve these chilled for a caramel-coconut candy-bar vibe. In the winter, enjoy them warm and gooey straight from the oven. Either way, Coconut Toffee Chocolate Chip Cookie Bars offer comfort in every bite.
Rooted in American Baking Tradition
This recipe is a sweet twist on the classic chocolate chip cookie bar, infused with the buttery toffee richness and the tropical flair of coconut—a perfect example of how American home baking fuses tradition and innovation.
External Links for Inspiration
FAQs
Can I use unsweetened coconut?
Yes, but sweetened coconut helps with moisture and sweetness. You can use unsweetened if you reduce the flour slightly.
Can I skip the toffee?
Of course! Replace with more chocolate chips or chopped nuts for variety.
Do these cookie bars ship well?
Absolutely. Wrap tightly in plastic and layer in a tin with parchment between rows.