Coconut Butterscotch Cookies

8
Melynda Camp

By
@tomgan1515

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. The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Prep:
30 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • 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 large
    eggs
  • 1 pkg
    butterscotch chips (approx 10 oz size)
  • 7 oz
    shredded coconut, toasted, divided
  • 1 pkg
    coconut cream pudding mix

How to Make Coconut Butterscotch Cookies

Step-by-Step

  1. Toast coconut (I use the toaster oven) until it is light golden brown
  2. Preheat oven to 350. Spray 9x13 baking sheet with non-stick spray
  3. Into a large mixing bowl, mix sugar, brown sugar, soda, salt and coconut cream pudding mix. Add eggs, one at a time, rum extract, and butter and beat until smooth. Beat in 5oz coconut. Gradually add flour until well blended. Mix in butterscotch chips.
  4. Drop dough by rounded teaspoons onto cookie sheet
  5. Slightly flatten top of each ball with the back of a teaspoon and drop a pinch of the remaining toasted coconut onto each cookie
  6. Bake 12-14 minutes or until toothpick inserted into center of cookie pulls out clean.
  7. 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!)

Printable Recipe Card

About Coconut Butterscotch Cookies

Course/Dish: Cookies, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids




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