Copycat Royal Caribbean Ranger Cookies

Chewy, buttery copycat ranger cookies loaded with toffee, sweetened coconut, and a little chopped almond — the make-ahead cruise-ship cookie you can bake right at home. An overnight chill gives them their deep flavor and signature chewy texture.

Prep Time 20

Cook Time 13

Chill TIme 8

Ingredients

1/2 cup softened butter 1 stick
1/2 cup packed brown sugar
1/2 cup white granulated sugar
1 cup Heath English toffee bits toffee only, no chocolate
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup finely chopped almonds
2 1/4 cups sweetened flaked coconut
1 whole egg
1 egg yolk
1 teaspoon vanilla
2 tablespoons cream of coconut

Instructions

Cream the softened butter, brown sugar, white sugar, and toffee bits together for a full 5 minutes.
In a separate bowl, stir together the flour, baking soda, and salt.
Finely chop the almonds (about 1/4 cup) and measure out the sweetened coconut.
Add the whole egg, egg yolk, and vanilla to the creamed mixture and mix to combine.
Add the dry ingredients a few spoonfuls at a time on low speed, scraping the bowl. Mix just until incorporated — do not overmix.
Fold in the sweetened coconut, chopped almonds, and cream of coconut. Mix only until the dough comes together.
Scoop onto a parchment-lined tray, leaving space between each. Lightly spray your hands and flatten each cookie.
Cover with plastic wrap and chill in the fridge for about 8 hours or overnight.
Preheat oven to 325°F. Bake about 6 cookies per tray (they spread) for 12–14 minutes, until lightly browned at the edges.
Let the cookies rest on the hot baking sheet for 10 minutes before moving them.

Video

Notes

Cream of coconut is thick, sweet, and high-fat — not the same as coconut milk. Don't substitute.
The 8-hour chill is essential for the chewy texture and deep flavor; a shorter chill yields cakier cookies.
To make ahead: scoop, flatten, and flash-freeze the dough, then bag it. Bake a few at a time straight from the freezer.