Coconut Macadamia Toffee

Jun 25, 2026 · By VanillaGoods

Dessert Candy confections Origin: Tahitian Vanilla: Extract Advanced

Shards of coconut macadamia toffee on parchment

Crunchy, buttery coconut macadamia toffee that shatters into shards. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes about 1 1/2 pounds (32 pieces).

Prep 15 min

Cook 20 min

Set 2 hr

Total 2 hr 35 min

Yield 32 pieces

Diet —

Ingredients

Adjust yield

pieces

1.0 cup (227.0 g)unsalted butter, 2 sticks, cut into pieces
¾ cup (150.0 g)granulated sugar
¼ cup (53.0 g)light brown sugar, packed
2.0 tbsp (30.0 ml)water
1.0 tbsp (20.0 g)light corn syrup
½ tspfine sea salt
½ cup (42.0 g)sweetened shredded coconut, toasted
½ cup (68.0 g)macadamia nuts, toasted and chopped
1.0 tsp (5.0 ml)VanillaGoods pure vanilla extract

Make it at home

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Instructions

Line a rimmed baking sheet with a silicone mat or buttered parchment.
In a heavy 3-quart saucepan, stir the butter, granulated sugar, brown sugar, water, corn syrup, and salt over medium heat until the butter melts and the sugar dissolves.
Clip on a candy thermometer and cook, stirring gently and often, until the toffee reaches 300°F and is the color of peanut butter, 15 to 20 minutes. If it separates, whisk briskly.
Remove from the heat, stir in the vanilla, and pour onto the sheet, spreading about 1/4 inch thick.
Sprinkle with the sweetened shredded coconut and macadamia nuts.
Let set at room temperature until completely hard, about 2 hours, then break into pieces.

Tips

Test your candy thermometer in boiling water first; it should read 212°F at sea level. If it's off, adjust the target temperature by the same amount. Above 1,000 feet, lower every target by about 2°F per 1,000 feet.
Hot sugar causes serious burns; keep children and pets away from the stove while it cooks.
Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.
Storage: Store airtight at room temperature for up to 2 weeks.

Recipe FAQ

How long does it take to make coconut macadamia toffee?

Plan on 15 minutes of prep and 20 minutes of cooking, plus 2 hours to set. It makes about 1 1/2 pounds (32 pieces).

How should I store coconut macadamia toffee?

Store airtight at room temperature for up to 2 weeks.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Crunchy, buttery coconut macadamia toffee that shatters into shards. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes about 1 1/2 pounds (32 pieces).

Estimated · per serving

Nutrition

Per serving = 1 of 32 servings this recipe makes.

99 Calories / serving

7.8g Fat

7.8g Carbs

0.3g Protein

7.1g Sugar

Whole recipe (32 servings): ~3168 cal · 250g fat · 250g carbs · 10g protein · 227g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 99 calories

What it takes to burn one serving

Brisk walking 19 min·1.1 mi·~2200 steps
Walking uphill or incline treadmill 13 min·0.7 mi·~1300 steps
Moderate cycling 10 min·2.0 mi
Swimming laps 14 min
Jogging 10 min·0.8 mi·~1600 steps
Stair climbing 9 min·~800 steps
Dancing 16 min
Bodyweight circuit training 10 min
Cleaning, errands, or playing with the dog 23 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.