You know those desserts that feel like a cozy hug and a sugar rush at the same time? That’s exactly what these Coconut Toffee Chocolate Chip Cookie Bars deliver. They’re buttery, chewy, loaded with chocolate chips, and packed with golden toffee bits and sweet shredded coconut—every bite is pure magic.

These bars come together like a dream—no fuss, no rolling, no chilling. Just press the dough into a pan and bake until golden and gooey. The combo of melty chocolate, chewy coconut, and crispy toffee makes them totally irresistible. Whether you’re baking for a potluck, gifting a treat, or just craving something warm and sweet, trust me—this one’s a keeper.

Why You’ll Love This Recipe

• All the best textures—soft, chewy, crunchy, and melty
• One-bowl, press-and-bake simplicity
• Perfect for feeding a crowd or slicing and freezing for later
• Loaded with coconut, toffee, and chocolate in every bite

Ingredients

Dry

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Mix-Ins

• 1½ cups semi-sweet chocolate chips
• 1 cup sweetened shredded coconut
• ¾ cup toffee bits (like Heath bits)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easy lifting.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2–3 minutes.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract until smooth and combined.

Step 5: Mix in the Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Don’t overmix!

Step 6: Fold in the Good Stuff

Gently fold in the chocolate chips, shredded coconut, and toffee bits until evenly distributed.

Step 7: Press and Bake

Spread the dough evenly into the prepared pan and press it down gently with a spatula or your fingertips. Bake for 25–30 minutes, or until the top is golden brown and the center is just set.

Step 8: Cool and Slice

Let the bars cool completely in the pan before slicing into squares. (Or, if you’re like me, dive in a little early while they’re still warm and gooey.)

Tips for the Best Bars

• Let them cool fully for cleaner cuts—or enjoy them warm with a scoop of vanilla ice cream.
• Use dark chocolate chips if you love a richer flavor.
• Add chopped pecans or walnuts for extra crunch.
• Store leftovers in an airtight container—they stay chewy for days!

FAQs

Can I use unsweetened coconut?
You can, but sweetened coconut adds extra moisture and chewiness—so keep that in mind.

Do these freeze well?
Yes! Once cooled, slice and freeze in layers between parchment. Thaw at room temp or warm in the microwave.

Can I skip the toffee?
Sure! These are super adaptable. Swap the toffee for more chocolate chips, white chocolate, or nuts.

Conclusion

These Coconut Toffee Chocolate Chip Cookie Bars are what dessert dreams are made of—simple, indulgent, and wildly delicious. They’ve got a little bit of everything: melty chocolate, chewy coconut, buttery richness, and that irresistible crunch from toffee bits.

So go ahead, bake a batch, and let your kitchen fill with the smell of something amazing. Whether you’re sharing or stashing them for yourself (no shame), one bite and you’ll see—these bars are next-level.

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Watch How to Make Coconut Toffee Chocolate Chip Cookie Bars