This is another recipe that came about due to all the baking items I have stuffed into my cupboards! You know how you buy something for a recipe, but don’t end up using all of it? Now you are left with a cup of this, and a cup of that! Well, that’s what my baking cupboard is like. So, once again, cookies to the rescue! Make a dough, through in a bunch of “stuff”, and see what happens!
Butterscotch chips have a strong flavor, so that is the main taste to these cookies. The coconut is a background player, and adds a nice chewy texture to the cookies. If you want the coconut flavor to be a little bolder, I suggest adding some coconut extract.
Butterscotch Coconut Cookies
Adapted from Brown Butter Chocolate Chip Cookies
Makes: 24 cookies
Prep time: 15 minutes Bake time: 10-11 minutes
14 tablespoons butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 teaspoon salt
1/2 teaspoon vanilla
1 egg yolk
1/2 teaspoon baking soda
1 3/4 cups flour
1 cup butterscotch chips
2 cups sweetened coconut flakes, toasted*
Preheat oven to 375 degrees. Line cookie sheets with parchment paper- set aside.
In a medium-sized skillet, melt 10 tablespoons butter over medium heat. Once melted, start swirling the pan and allow the butter to brown. You are looking for a golden brown color and a nutty smell. Remove from heat and pour into a large mixing bowl. Add in the remaining 4 tablespoons of butter and let melt. Add in the sugar, brown sugar, salt, and vanilla- stir to combine. Add in the egg and egg yolk- mix well. Stir in the baking soda and flour, then add the butterscotch chips and toasted coconut. The dough will be shiny and a little looser than regular cookie dough. Let the dough rest for 10 minutes- this just lets the dough cool a little.
Using a medium-sized ice cream scoop, scoop dough onto the prepared cookie sheets, leaving about 2 inches between each cookie. Bake for 10-11 minutes or until set and lightly golden. Remove from oven and let cool for 5 minutes. Remove cookies from parchment paper onto cooling racks, and cool completely. Enjoy!
*To toast coconut, preheat oven to 300 degrees. Spread the coconut out evenly on a cookie sheet (ungreased) and bake for 8-10 minutes (stirring every minute), or until lightly toasted. Remove from the oven and let cool. Enjoy!
Made with love, not calories!