As I pulled the golden-brown pan from my oven last Christmas Eve, the scent of toasted coconut and melted chocolate filled my kitchen like a warm hug. My niece Lily, who’d declared herself “allergic to coconut” for years, cautiously took a bite of these coconut toffee chocolate chip cookie bars. Her eyes widened. “Aunt Chef… this tastes like a candy bar had a baby with a cookie!” That moment – watching a skeptic become a believer – is why I knew I had to perfect this recipe for you. Today, I’m sharing my ultimate crowd-pleaser: bars with crackly edges, chewy centers, and those magical toffee bits that melt into caramel pockets.