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).
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.
Preheat the oven to 350. Into a large mixing bowl, mix sugar, brown sugar, baking soda, salt, and coconut cream pudding mix.
Add eggs, one at a time. Mix in rum extract and butter; beat until smooth.
Beat in 5 oz toasted coconut.
Gradually add flour until well blended.
Mix in butterscotch chips.
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
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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