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coconut butterscotch cookies

(7 ratings)
tomgan1515 avatar
Blue Ribbon Recipe by
Melynda Camp
@tomgan1515
Lowell, AR

These are a favorite of my 5-year-old son. They make several dozen, and they normally don't last for more than a day and a half, maybe two. (If I wasn't watching, they wouldn't last two hours.) He is my toughest critic, so I'm hoping you like them as much as he does.

Blue Ribbon Recipe

A delightful, buttery cookie! The sweet, rich flavors of the coconut and butterscotch are a surprising - and tasty - pairing. Slightly crunchy outside, the middle is nice and chewy. These were especially delicious warm out of the oven (they can be heated in the microwave for 30 seconds).

— The Test Kitchen @kitchencrew
(7 ratings)
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For coconut butterscotch cookies

  • 2 1/4 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 2 stick
    butter, softened
  • 1 tsp
    salt
  • 3/4 c
    sugar
  • 3/4 c
    brown sugar, firmly packed
  • 1 tsp
    rum extract
  • 2 lg
    eggs
  • 1 pkg
    butterscotch chips (11 oz)
  • 7 oz
    shredded coconut, toasted and divided
  • 1 pkg
    coconut cream pudding mix (3.4 oz)

How To Make coconut butterscotch cookies

  • Toasting the coconut.
    1
    Toast coconut (I use the toaster oven) until it is light golden brown. If using an oven, preheat to 325 degrees. Toast coconut for about 12 minutes, opening the oven every 3 minutes to gently stir the coconut.
  • Mix sugar, brown sugar, baking soda, salt, and coconut cream pudding mix.
    2
    Preheat the oven to 350. Into a large mixing bowl, mix sugar, brown sugar, baking soda, salt, and coconut cream pudding mix.
  • Adding eggs, extract, and butter.
    3
    Add eggs, one at a time. Mix in rum extract and butter; beat until smooth.
  • Stirring in toasted coconut.
    4
    Beat in 5 oz toasted coconut.
  • Slowly adding flour to the batter.
    5
    Gradually add flour until well blended.
  • Mixing in butterscotch chips.
    6
    Mix in butterscotch chips.
  • Balls of dough on a baking sheet with coconut sprinkled on top.
    7
    Spray a 9x13 baking sheet with non-stick spray or line with parchment paper. Drop dough by rounded teaspoons onto the cookie sheet. Slightly flatten the top of each ball with the back of a teaspoon. Drop a pinch of the remaining toasted coconut onto each cookie
  • Cookies baking in the oven.
    8
    Bake 12-14 minutes or until a toothpick inserted into the center of the cookie pulls out clean. Once baked, place on a wire rack to cool. (Then snag one warm for yourself before everyone else gets to them, or there may be none left :) Enjoy!)
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