Coconut Butterscotch Cookies
By
Melynda Camp
@tomgan1515
1
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. 
Ingredients
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2 1/4 call purpose flour
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1 tspbaking soda
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2 stickbutter - softened
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1 tspsalt
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3/4 csugar
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3/4 cbrown sugar, firmly packed
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1 tsprum extract
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2 largeeggs
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1 pkgbutterscotch chips (approx 10 oz size)
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7 ozshredded coconut, toasted, divided
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1 pkgcoconut cream pudding mix
How to Make Coconut Butterscotch Cookies
- Toast coconut (I use the toaster oven) until it is light golden brown
- Preheat oven to 350. Spray 9x13 baking sheet with non-stick spray
- 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.
- Drop dough by rounded teaspoons onto cookie sheet
- Slightly flatten top of each ball with the back of a teaspoon and drop a pinch of the remaining toasted coconut onto each cookie
- Bake 12-14 minutes or until toothpick inserted into center of cookie pulls out clean.
- 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!)
About Coconut Butterscotch Cookies
Course/Dish: Cookies, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids
