Toasted Coconut Toffee Crunch cookies

Ingredients

1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup packed brown sugar
1/3 cup white sugar
1 egg
1/2 tsp vanilla
1/2 - 3/4 cup toasted coconut*
1/3 cup Heath toffee bits
1/3 cup crushed corn flakes

Directions

Preheat oven to 350 degrees. Combine flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture. Add toasted coconut, toffee bits and corn flakes and stir with a spoon. Make into about 1" balls and place 3"
apart on ungreased cookie sheet.

Bake for 8-10 minutes in the preheated oven or until lightly toasted. Cool on wire racks.

*To toast coconut, melt 1 tablespoons of butter in a frying pan on medium heat. Add flaked coconut and stir until coconut is evenly browned (make sure not to over cook, it happens quickly once the browning process starts.)

**I found this base recipe, tweaked it a bit & added my twist with the toasted coconut, toffee and cornflakes. I am pretty sure that my husband ate about 10 of these in 1 day the last time I made them! Not to mention that my very picker eater step-dad LOVED them!