Step 1

Preheat the oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup.

Step 2

Combine the soft butter, sugars and egg in a medium-size mixing bowl. Stir with a sturdy spatula until nice and smooth.

Step 3

Add the vanilla and baking soda and stir to combine.

Step 4

Stir in the flour, a little at a time and the salt. Mix just until any traces of flour have been mixed in. Add 1 ½ cups of the coconut, reserving the other half cup in a small bowl.

Step 5

Scoop up the cookies in 2 tablespoon portions. Roll the tops and sides of the dough balls in the reserved coconut and place on the prepared sheet pans with 2 inches between each one.

Step 6

Bake for 12-16 minutes until light golden brown. Remove from the oven and quickly top each cookie with 1-1½ teaspoons of the toffee bits. Alternatively, you can sprinkle each cookie with ½-1 teaspoon of Turbinado or Demerara raw sugar.

Step 7

Return the cookies to the oven and bake for another 2-3 minutes until nicely golden brown.

Step 8

Cool on the cookie sheet for 2-3 minutes then transfer to a cooling rack to cool.

Step 9

Store in an airtight container for 3-4 days or in the freezer for 1-2 months.