This Coconut Toffee offers a fun twist to your average Saltine Toffee recipe with the addition of coconut extract and unsweetened coconut flakes. Coconut Toffee is easy to make successfully - as long as you keep a watchful eye on the candy thermometer while the toffee cooks!
Saltine Cracker Toffee is one of those unassuming desserts that’s surprisingly addicting. I know, you probably think that Saltines are really only good for nibbling on when trying to beat the flu. But I would argue that this is a Saltine cracker’s true purpose, for making delicious toffee.
Saltines are quite literally the perfect blank canvas for this sweet Coconut Toffee. Because you need a supportive and crispy base that’s - let’s just say it - bland so that the toffee can shine without crossing into overly sweet territory. This recipe elaborates upon basic Saltine Toffee recipes to make it a coconut blast, thanks to coconut extract and coconut flakes.
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Ingredients Needed for Coconut Toffee
This Coconut Saltine Toffee only requires 6 ingredients! And it’s crispy, coconutty, sweet treat perfection in every bite! For this recipe you will need the following ingredients:
- Saltine crackers
- unsweetened coconut flakes
- salted butter
- granulated sugar
- coconut extract
- semi-sweet chocolate chips
See the recipe card for quantities.
How to Make Coconut Toffee
Preheat oven to 425 degrees Fahrenheit. Line a rimmed 17x11 cookie sheet (with sides) with aluminum foil. Cover the sheet with 40 Saltine crackers, arranged in a single layer.
Spread the shredded coconut in a single layer on top of the saltine crackers.
Add butter and sugar to a heavy-bottomed pot, at least 2 quarts in size. Attach a candy thermometer to the pot.
Bring to a simmer over medium-low heat, stirring frequently to dissolve the sugar.
Increase heat to medium-high. Once the candy starts boiling, stir occasionally, slowly and evenly, until the candy reaches 290 F to 300 F. This is the "hard crack" stage on a candy thermometer.
Immediately remove the pan from heat once the temperature reaches 290 F. Stir in the coconut extract.
Pour the mixture evenly over the Saltine crackers and coconut flakes. Spread the toffee mixture with a spatula to cover evenly.
Bake in preheated oven for 4-5 minutes, or until just bubbly. Remove from oven and immediately add chocolate chips, sprinkling evenly across the toffee.
Use a spatula to spread the chocolate evenly once the chips begin melting.
Add the remainder of the coconut flakes, sprinkling evenly over the top of the chocolate.
Place the Coconut Toffee in the refrigerator and let cool completely. Give it at least 2 hours.
When ready to eat, lift the aluminum foil out of the baking dish and place the toffee on a cutting board.
Use a knife to gently cut it into smaller pieces. I try to cut into Saltine-sized squares, but you will likely wind up with some uneven pieces.
Hint: Don’t take your eyes off the candy thermometer as it approaches the hard crack stage, which is in the 290 - 300 degrees Fahrenheit range.
Substitutions
There are certainly a few minor substitutions you can make to this Coconut Toffee recipe and still achieve a successful outcome. Here are a few options.
- Unsalted butter - Add ½ teaspoon kosher salt if you want to use unsalted butter.
- Granulated sugar - It’s perfectly fine to use a packed cup of brown sugar instead or granulated (either light or dark will work).
- Unsweetened coconut flakes - I prefer unsweetened here, but you could use sweetened if that’s what you have on hand. I would recommend pairing it with a dark chocolate topping if going this route to help balance out the sweetness.
- Coconut extract - Use vanilla extract instead, or leave it out. It’s not integral to the success of this recipe.
- Semi-sweet chocolate chips - Go ahead and use dark chocolate instead!
Equipment Needed
Heavy-bottomed pot
Candy thermometer
17x11 cookie sheet with sides
Storage
Store in a lidded container for up to 5 days on the countertop, or up to 2 weeks in the refrigerator. I personally like the extra crunch chilled toffee offers so I prefer to store it in the fridge.
Top Tip
Watch the thermometer like a hawk! The second the toffee hits 290 degrees Fahrenheit, turn that burner off. If the heat goes too far above 300 degrees it will burn.
FAQ
So many delicious possibilities for those delicious leftover craggy bits of Coconut Toffee! Try using them as an ice cream topping, sneak them into your next batch of cookies, or blend them into a milkshake!
If you like Coconut Toffee...
Looking for other dessert recipes? Try these:
Coconut Toffee
Equipment
Ingredients
- 40 Saltine crackers
- 2 cups unsweetened coconut flakes (reserve ½ cup for topping)
- 1 cup salted butter
- 1 cup granulated sugar
- 1 teaspoon coconut extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 425 F. Line a rimmed 17x11 baking sheet (with sides) with aluminum foil. Cover the sheet with 40 Saltine crackers, arranged in a single layer.40 Saltine crackers
- Spread the shredded coconut in a single layer on top of the saltine crackers.2 cups unsweetened coconut flakes
- Add butter and sugar to a heavy-bottomed pot, at least 2 quarts in size. Attach a candy thermometer to the pot.1 cup salted butter, 1 cup granulated sugar
- Bring to a simmer over medium-low heat, stirring frequently to dissolve the sugar.
- Increase heat to medium-high. Once the candy starts boiling, stir occasionally, slowly and evenly, until the candy reaches 290 F to 300 F. This is the "hard crack" stage on a candy thermometer.
- Immediately remove the pan from heat once the temperature reaches 290 F. Stir in the coconut extract.1 teaspoon coconut extract
- Pour the mixture evenly over the Saltine crackers and coconut flakes. Spread the toffee mixture with a spatula to cover evenly.
- Bake in preheated oven for 4-5 minutes, or until just bubbly.
- Remove from oven and immediately add chocolate chips, sprinkling evenly across the toffee. Use a spatula to spread the chocolate evenly once the chips begin melting. Add the remainder of the coconut flakes, sprinkling evenly over the top of the chocolate.2 cups semi-sweet chocolate chips
- Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
- When ready to eat, lift the aluminum foil out of the baking dish and place the toffee on a cutting board.
- Use a knife to gently cut it into smaller pieces. I try to cut into Saltine-sized squares, but you will likely wind up with some uneven pieces.
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