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You’re sure to love these buttery cookies made with butterscotch chips and sweet flaky coconut. Sit back, relax, and enjoy them with a glass of milk. You deserve it.
Butterscotch Coconut Cookies
: The Daring Gourmet, www.daringgourmet.com
Serves: 3 dozen cookies
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ½ cup brown sugar, firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups sweetened dried coconut flakes
- 1½ cups butterscotch chips
Instructions
- Preheat the oven to 325 F.
- Sift the flour, baking powder, baking soda, and salt together into a small bowl.
- In a large bowl, cream the butter with an electric mixer on high speed until pale yellow and fluffy. Add the white and brown sugars and continue beating until the grittiness is gone when the mixture is rubbed between your finger and thumb. Add the egg and vanilla and beat on low speed until blended.
- Add the flour mixture to the butter mixture and, using a wooden spoon, stir until just blended. Do not over-stir. Add the coconut and butterscotch chips, stirring just until blended.
- Prepare a baking sheet.
- Using a rounded tablespoon, drop the dough onto the baking sheet, spacing the cookies about 2 inches apart.
- Bake the cookies for about 15 minutes, or until golden brown around the edges. Let the cookies cool briefly on the baking sheet before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough.
Adapted from Marie Simmons’ “Butterscotch Coconut Cookies”.
elisebakes says
These look so good!
Kimberly says
Thanks, Elise! And they taste even better!
bakeaffairs says
These look delicious, beautiful pictures and lovely blog.
Kimberly says
Thank you so much for the compliments!
Averie @ Averie Cooks says
Saw them on FG – they look perfect!
Amanda says
I made these today except instead of coconut i used oats. they are FABULOUS!! i have been craving butterscotch cookies and these are going to be my new go to recipe for them. thank you!
The Daring Gourmet says
Thanks, Amanda! Butterscotch/Oat sounds yummy! So glad you enjoyed them and thanks so much for your feedback!
Sandy says
Would the recipe need to be changed in any way to make these as bar cookies?
Kimberly @ The Daring Gourmet says
Hi Sandy, I’ve never tried making this recipe into bars and so I can’t offer an accurate opinion, but typically bars are firmer and have a different ratio of ingredients.
Jacquie says
Is is 1 1/2 cups or bags of butterscotch chips? Thanks…they look amazing!
Kimberly @ The Daring Gourmet says
Hi Jacquie, thanks for catching that – it’s 1 1/2 cups.
Lisa says
I’m looking for a recipe with butterscotch flavor not chips. Can you melt the chips and add this to the recipe? Or would I have to adjust something, in order to do this?
Kimberly @ The Daring Gourmet says
Hi Lisa, I haven’t tried that so I’m afraid I can’t comment how that would impact the end result.
Sybil says
I made them today, they were fantastic. I reduced the sugar to a little less than half a cup (98 g) and they were still too sweet (I don’t like overly sweet cookies), so I guess 70 g of sugar would be enough. I had to add about 1/4 cup of organic liquid cream as the dough was too dry. They turned out great. My husband loved them. I’ll definitely make them again.
Sybil says
I forgot to say I skipped the butterscotch chips as I wanted a simple coconut cookie.
Lane says
Followed this recipe exactly, but it was way to dry to stick together. Maybe I was supposed use 2 sticks of butter?
Brittany says
Super yummy cookie! I used caramel chips instead of butterscotch and they were delicious!
Kimberly @ The Daring Gourmet says
I’m so glad, Brittany, thank you!
Irene Jones says
The cookies were delicious, I used caramel chips, although I used 1 cup of each coconut and caramel chips instead of 1.5 cups each because the recipe didn’t have enough dough, I still had too much chips and coconut in dough. But they still turned out very good.