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
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!
From someone who isn’t a fan of coconut, these are delicious!!
Butterscotch and coconut are two of our favorites here!! We are so glad that you linked up to our “Strut Your Stuff Saturday”. Please come back again really soon! Thanks! -The Sisters