- ½ cup butter, softened
- ¾ cup firmly packed brown sugar
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ cup miniature semisweet chocolate morsels
- ¾ cup toffee bits
- 3 cups toasted shredded coconut (see Note for how to toast coconut)
- Line a rimmed baking tray with parchment paper or foil.
- Beat butter and brown sugar at medium speed until fluffy in a large bowl. Add in the condensed milk and vanilla. Beat until smooth. Gradually incorporate the flour, continuing to beat until combined. Stir in the mini chocolate chips and toffee bits.
- Shape the dough into 1-inch balls. You can chill the dough for a couple of minutes to make this easier or coat your hands with cooking spray so they don't stick to the dough. Roll balls in toasted coconut and place on prepared baking sheet.
- Chill for at least 2 hours. Keep stored in an airtight container in the refrigerator.
Source: The Girl who Ate Everything
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