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Home » Food » By Country or Region » North America » America » Butterscotch Coconut Cookies

Butterscotch Coconut Cookies

January 8, 2013 by Kimberly Killebrew · 25 Comments

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Butterscotch Coconut Cookies

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.


4.8 from 4 reviews
Butterscotch Coconut Cookies
 
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: 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
  1. Preheat the oven to 325 F.
  2. Sift the flour, baking powder, baking soda, and salt together into a small bowl.
  3. 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.
  4. 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.
  5. Prepare a baking sheet.
  6. Using a rounded tablespoon, drop the dough onto the baking sheet, spacing the cookies about 2 inches apart.
  7. 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.
3.5.3226

 

 

Adapted from Marie Simmons’ “Butterscotch Coconut Cookies”.

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25 Comments →

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25 Responses

  1. Autumn says

    July 1, 2022 at 11:26 pm

    Love this recipe! I did toàst my coconut before I added it both times I made this; the first time I made with semi-sweet chocolate chips and the second time with white chocolate chips. Excellent both times! Thank you for the recipe!

    Reply
    • Kimberly Killebrew says

      July 4, 2022 at 7:47 pm

      Awesome, Autumn, thank you so much for the feedback and I’m thrilled that you enjoyed them!

      Reply
  2. Junebug says

    December 23, 2021 at 11:33 pm

    EXCELLENT!!!! I was very impressed with the end results of this recipe – delicious. I used butterscotch chips. Definitely will make this again but I will cut back on sugar a little.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 25, 2021 at 6:03 pm

      Thank you, Junebug, I’m so glad you enjoyed them!

      Reply
  3. Julie Selmo says

    April 18, 2021 at 11:38 am

    I love these cookies! They’re now my go-to. My question is do you really ever get rid of the grittiness of the butter and sugar combination? I started out beating them for 10 minutes but they still felt gritty. Today I only did 5 minutes since I read somewhere that overbeating can have a negative impact as well. How do you get rid of the grittiness?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 18, 2021 at 9:24 pm

      Thank you so much, Julie! Getting rid of the all of the grittiness: Realistically no, not all of it. As long as the butter is softened and the other ingredients are room temp you’ll at least be able to eliminate a lot of it.

      Reply
  4. Irene Jones says

    March 30, 2019 at 10:07 am

    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.

    Reply
  5. Brittany says

    July 16, 2018 at 8:03 pm

    Super yummy cookie! I used caramel chips instead of butterscotch and they were delicious!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 16, 2018 at 10:12 pm

      I’m so glad, Brittany, thank you!

      Reply
  6. Lane says

    January 28, 2018 at 5:19 pm

    Followed this recipe exactly, but it was way to dry to stick together. Maybe I was supposed use 2 sticks of butter?

    Reply
  7. Sybil says

    January 4, 2018 at 1:29 pm

    I forgot to say I skipped the butterscotch chips as I wanted a simple coconut cookie.

    Reply
  8. Sybil says

    January 4, 2018 at 1:27 pm

    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.

    Reply
  9. Lisa says

    October 26, 2017 at 3:26 pm

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 26, 2017 at 6:48 pm

      Hi Lisa, I haven’t tried that so I’m afraid I can’t comment how that would impact the end result.

      Reply
  10. Jacquie says

    January 28, 2017 at 11:26 am

    Is is 1 1/2 cups or bags of butterscotch chips? Thanks…they look amazing!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 28, 2017 at 6:53 pm

      Hi Jacquie, thanks for catching that – it’s 1 1/2 cups.

      Reply
  11. Sandy says

    November 15, 2015 at 1:51 pm

    Would the recipe need to be changed in any way to make these as bar cookies?

    Reply
    • Kimberly @ The Daring Gourmet says

      November 15, 2015 at 1:54 pm

      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.

      Reply
  12. Amanda says

    July 11, 2013 at 2:44 pm

    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!

    Reply
    • The Daring Gourmet says

      July 12, 2013 at 9:06 am

      Thanks, Amanda! Butterscotch/Oat sounds yummy! So glad you enjoyed them and thanks so much for your feedback!

      Reply
  13. Averie @ Averie Cooks says

    January 14, 2013 at 8:20 am

    Saw them on FG – they look perfect!

    Reply
  14. bakeaffairs says

    January 9, 2013 at 1:43 pm

    These look delicious, beautiful pictures and lovely blog.

    Reply
    • Kimberly says

      January 9, 2013 at 4:49 pm

      Thank you so much for the compliments!

      Reply
  15. elisebakes says

    January 8, 2013 at 3:54 pm

    These look so good!

    Reply
    • Kimberly says

      January 8, 2013 at 4:23 pm

      Thanks, Elise! And they taste even better!

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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