INGREDIENTS
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1/2 cup butter, room temperature
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1 cup Heath Toffee Bits
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1/2 cup sugar
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1/2 cup brown sugar
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1 teaspoon vanilla extract
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1 egg plus 1 egg yolk
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2 cups all purpose flour
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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1/4 cup finely chopped almonds
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2 Tablespoons Cream of Coconut (Coco Lopez or Goya)
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2 1/4 cups sweetened shredded flaked coconut