One‑bowl, buttery coconut cookie bars loaded with toffee bits and semisweet chocolate—chewy, sweet, and utterly delicious.

Scale

1 cup unsalted butter, softened

1 cup brown sugar

½ cup granulated sugar

2 large eggs

2 tsp vanilla extract

2¼ cups all‑purpose flour

1 tsp baking soda

½ tsp salt

1 cup shredded sweetened coconut

1 cup toffee bits

1 cup semisweet chocolate chips

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1. Preheat oven to 350°F (180°C). Line a 9×13 pan with parchment paper.

2. Cream butter and sugars until light and fluffy.

3. Beat in eggs and vanilla until smooth.

4. Whisk together flour, baking soda, and salt; add to wet ingredients just until combined.

5. Fold in coconut, toffee bits, and chocolate chips, reserving a few for topping.

6. Spread mixture into pan, top with reserved mix‑ins, and bake for 25–30 minutes.

7. Cool completely, then lift from pan and slice into bars.

Use salted butter and omit extra salt.

Toast coconut for extra flavor.

Chop candy bars if you don’t have toffee bits.

Bars freeze beautifully—wrap and freeze up to 3 months.