coconut butterscotch cookies

Name: Coconut Butterscotch Cookies
Prep time: 30 min
Cook time: 15 min
Cuisine: American
Ingredients: 2 1/4 cup(s) all-purpose flour; 1 teaspoon(s) baking soda; 2 stick(s) butter, softened; 1 teaspoon(s) salt; 3/4 cup(s) sugar; 3/4 cup(s) brown sugar, firmly packed; 1 teaspoon(s) rum extract; 2 large eggs; 1 package(s) butterscotch chips (11 oz); 7 ounce(s) shredded coconut, toasted and divided; 1 package(s) coconut cream pudding mix (3.4 oz)

(7 RATINGS)

1.82K Pinches 17 Photos

Melynda Camp

Lowell, AR

Updated on Mar 5, 2022

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.

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A stack of Coconut Butterscotch Cookies.

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

prep time 30 Min

cook time 15 Min

method Bake

yield

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 sticks butter, softened
1 teaspoon salt
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 teaspoon rum extract
2 large eggs
1 package butterscotch chips (11 oz)
7 ounces shredded coconut, toasted and divided
1 package coconut cream pudding mix (3.4 oz)

How To Make coconut butterscotch cookies

Step 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.

Step 2

Preheat the oven to 350. Into a large mixing bowl, mix sugar, brown sugar, baking soda, salt, and coconut cream pudding mix.
Step 3

Add eggs, one at a time. Mix in rum extract and butter; beat until smooth.
Step 4

Beat in 5 oz toasted coconut.
Step 5

Gradually add flour until well blended.
Step 6

Mix in butterscotch chips.
Step 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
Step 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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