So when I actually got around to baking these cookies the following day, I baked up a bunch (and then froze the remaining dough for when I wanted a cookie fix and didn't have at least 8 hours to wait for one). Then, I brought some with me when I met up with friends that night and then also brought some to B. The response was, across the boards, a resounding "these are awesome!!"
Coconut Ranger Cookies
Originally from Royal Carribean, recipe found on Chocolate, Chocolate and More
1/2 cup butter, at room temperature
1 cup Heath Toffee bits (plain toffee, not the ones with the milk chocolate)
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 egg yolk
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/4 cup finely chopped almonds
2 Tbsp Cream of Coconut (Coco Lopez or Goya)
2 1/4 cups sweetened shredded flaked coconut
Beat together the butter, toffee bits, and both sugars until light and fluffy.
Add in the egg, egg yolk, and vanilla.
In another bowl, combine the flour, baking soda, and salt.
Gradually add to the butter mixture, until combined.
Add in the chopped almonds, cream of coconut, and shredded coconut.
Mix until fully incorporated.
Line a baking sheet with parchment paper or wax paper.
Use a medium cookie scoop or a spoon, then shape into balls.
Place on the prepared sheet and then flatten to about 1/2 inch thick.
Cover with plastic wrap.
Refrigerate dough overnight, or at least 8 hours.
When ready to bake, preheat oven to 325F.
Place cookies on a baking sheet (I used a parchment lined sheet), 2-3 inches apart.
Cookies will spread.
Bake in oven for 12-14 minutes, just until edges start to turn brown (it's OK if they look a little raw in the center....they actually are supposed to).
Remove from oven and let cookies rest on baking tray for 10 minutes to finish baking.
Remove from baking sheet and place on cooling racks to cool completely.