At the end of last week a packaged arrived and I was so excited to open it up. I had ordered my first two Silicone Baking Mats.
Now for those of you who are like me and have never heard of them or used them for that matter, they are a baking mat that you place on your baking sheet and nothing sticks to them. They don’t require and greasing and all you do to clean them up is wipe clean with a damp cloth. I had heard many people using them but I learned how to bake the old school way where you grease your cookie sheet and some times you cookies still stick. I couldn’t wait to give this thing a try and let me tell you it was amazing. So easy to use and makes baking cookies a lot easier when they don’t stick to your cookie sheet. I got mine at amazon since I live in a place where you basically have to mail order or drive over an hour to get specialty products like this.
So since I had these baking mats that needed to be broken in I went looking for a cookie recipe. I checked out Two Peas and Their Pod and found there Toasted Coconut, Toffee, & Chocolate Chip Cookies. This recipe looked up my husbands ally and it also looked like they toffee would for sure stick to my cookie sheets so I figured it would be the perfect test to my new baking mats.
This is a standard cookie recipe where you mix all the wet ingredients together then slowly add the dry ingredients and at the very end add all the toffee bits and chocolate chips. Then drop rounded Tablespoons onto your cookie sheet and bake.
I was so happy when they came out of the oven. Not only did they taste amazing they didn’t stick at all to my baking mats. A fantastic recipe that I hope you try.
Toasted Coconut, Toffee, & Chocolate Chip Cookies
~ 1 cup flaked sweetened coconut
~ 1 cup all-purpose flour
~ 1/2 tsp. baking powder
~ 1/4 tsp. baking soda
~ 1/8 tsp. salt
~ 3/4 cup packed light brown sugar
~ 4 Tbsp. unsalted butter
~ 1 tsp. vanilla extract
~ 1/4 tsp. coconut extract
~ 1 egg
~ 1 cup Heath toffee bits
~ 3/4 cup chocolate chips
1. Preheat oven to 350o F. Line a baking sheet with parchment paper and arrange coconut in a single layer on the pan. Bake for 5-7 minutes or until coconut is lightly toasted, stirring once. Set coconut aside to cool.
2. Line another baking sheet with parchment paper or a silicone baking mat and set aside. Whisk together flour, baking powder, soda, and salt in a medium bowl.
3. In another bowl mix together brown sugar and butter. Beat until creamy and smooth. Beat in vanilla extract, coconut extract, and egg. Slowly mix in dry ingredients and mix until combined. Stir in toasted coconut, toffee bits, and chocolate chips.
4. Drop spoonful’s of dough 2 inches apart onto prepared baking sheet. Bake at 350o F for 10 minutes or until cookies start to brown around the edges. Remove from pan, and cool completely on wire racks.
If you can’t find Heath Toffee Bits you can chop up Heath or Skor candy bars.
Makes 2 dozen cookies
Click Below to Print Recipe