Coconut Butterscotch Cookies

By Melynda Camp
@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:

33 Comments

Prep:

30 Min

Cook:

15 Min

Method:

Bake

Ingredients

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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

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!)