Chewy, buttery, and indulgent cookie bars packed with toffee bits, chocolate chips, and shredded coconut. Easy to make and perfect for any occasion.

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup shredded sweetened coconut

1 cup toffee bits

1 1/2 cups semi-sweet chocolate chips

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Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan with parchment paper or light grease.
Cream together the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually combine the dry ingredients with the wet mixture, stirring just until blended.
Fold in the shredded coconut, toffee bits, and chocolate chips.
Spread the dough evenly in the prepared baking pan and smooth the top with a spatula.
Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the bars to cool completely in the pan before slicing into squares.

Swap chocolate chips with dark or milk chocolate for variation.

Add chopped nuts for extra crunch.

Use coconut extract or dried pineapple for a tropical twist.

Sprinkle flaky sea salt on top after baking for contrast.

Store in an airtight container for up to 4 days or freeze for longer storage.