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Chocolate Chip Toffee Macaroon Cookies

adapted from Favorite Brand Name Bake Sale Cookbook
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Cookie
Servings 36


  • 1 14- ounce bag sweetened flaked coconut
  • 1 cup mini semi-sweet chocolate chips
  • 1 cup chopped toasted pecans
  • 2/3 cup toffee bits the 2nd time I made them, I used milk chocolate toffee bits
  • 1 14- ounce can organic sweetened condensed milk


  • Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  • Dump all ingredients in a large mixing bowl and stir until well-combined.
  • Using a medium cookie scoop, portion out macaroons on prepared baking sheets, spacing 2 inches apart.
  • Bake on the middle rack for 12-15 minutes, or until lightly browned on the edges.
  • Let rest on cookie sheet for 3 minutes before removing to a wire rack to cool completely.
  • Store in an air-tight container at room temperature for up to 5 days.