Coconut Butterscotch Cookies

Melynda Camp


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.

★★★★★ 5 votes
30 Min
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
A delightful, buttery cookie! The sweet, rich flavors of the coconut and butterscotch are a surprising - and tasty - pairing.


2 1/4 c
all purpose flour
1 tsp
baking soda
2 stick
butter - softened
1 tsp
3/4 c
3/4 c
brown sugar, firmly packed
1 tsp
rum extract
2 large
1 pkg
butterscotch chips (approx 10 oz size)
7 oz
shredded coconut, toasted, divided
1 pkg
coconut cream pudding mix


1Toast coconut (I use the toaster oven) until it is light golden brown
2Preheat oven to 350. Spray 9x13 baking sheet with non-stick spray
3Into 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.
4Drop dough by rounded teaspoons onto cookie sheet
5Slightly flatten top of each ball with the back of a teaspoon and drop a pinch of the remaining toasted coconut onto each cookie
6Bake 12-14 minutes or until toothpick inserted into center of cookie pulls out clean.
7Place 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