"Coconut Ranger" cookies

When, while scrolling through my Facebook feed the other day, I came across these cookies.  Immediately, I turned to B and said "these cookies have your name written all over them."  He looked at me quizzically and I explained to him that they had coconut, toffee, and almonds in them, and then he seemed to agree.  I don't remember if he asked me to bake them or if I had already committed myself to baking them, but the next day I left work and went straight to the store to get the ingredients.  It didn't hurt that I was annoyed and I find baking to be therapeutic, so cookie baking that night sounded like a damn good idea!  The only problem I could come up with these cookies was that you have to wait at least 8 hours from when you make the dough till you bake them.  EIGHT HOURS! (Confession: I got 32 cookies worth of dough but only had space for 30 cookies on the tray to put in the fridge, so I baked up the last two after, gulp, not even 8 minutes in the fridge.  And they were goooooood!!)

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

Ingredients:

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
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

Directions:

Beat together the butter, toffee bits, and both sugars until light and fluffy.
Add in the egg, egg yolk, and vanilla.
Beat well.

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.