Easy Coconut Butterscotch Cookies recipe. The perfect nut free dessert or snack idea to share with others or save for yourself.
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Last month, I wanted to make butterbeer (If you don’t know what butterbeer is, my friend, you must live in a shoe. Harry Potter. Look it up) so I bought butterscotch chips. No one is really a fan of butterscotch in my house. Me? I like everything. I try everything. There is nothing out there that I absolutely hate, food wise (that’s actually a lie. I cannot STAND liver. Even though you can make it fill the house and smell delicious, as soon as it touches my tongue, it’s an instant gag)
I know. The picture is pretty blurry. But as soon as I realized this, the cookies were all gone. I’ve got to say, they were that good. My sister, who is adamant that she does not like butterscotch was addicted to them. Obviously, I didn’t tell her what was in them (although it seemed very obvious to me. They are sticking right out of the cookies!) but she did try to guess. Maple Syrup? Cinnamon? Nope. I put none of those ingredients into this cookie, but good try.
I like cookies with texture. Something to bite into. These Coconut Butterscotch Cookies definitely has a lot of texture, since I put my whole kitchen into it. (Not really. But I’ve now realized that it’s a lot of fun to mix around ingredients and see what happens)
And if you make this recipe, let me know how you liked it! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Coconut Butterscotch Cookies
Ingredients
- 1/4 cup salted butter, softened
- 1/4 cup shortening
- 1/4 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup butterscotch chips
- 1 cup unsweetened shredded coconut
Instructions
- Preheat oven to 375˚F
- Beat butter, shortening, and sugars in a large bowl until light and fluffy. Beat in the egg and vanilla.
- In a separate bowl, combine the flours, salt and baking soda. Slowly pour the dry ingredients into the wet ingredients, mixing until fully incorporated.
- Fold in the coconut and the butterscotch chips.
- Drop by rounded tablespoonfuls onto lightly sprayed baking sheets
- Bake for around 10-12 minutes, or until lightly browned. Let cool on wire racks.
I love the combination of butterscotch and coconut. These would be a hit with my family!
Butterscotch makes everything better! But with the coconut is a stroke of brillance! These would be dangerous to my thighs to make 🙂
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Cookies have a way of making you eat anything, except liver, of course 😉 I can't stand liver either, among a bunch of other things but I love cookies! Cookies and cupcakes make me happy. Love the coconut touch to this cookie.
I love butterscotch but pairing it with coconut sounds even better, this cookies remind me of the ones I used to eat with my grandma
I keep meaning to make butterbeer too, in the meantime these cookies look great.
I love butterscotch. The combo with coconut in these cookies has to be delicious!
I don't know what butterbeer is so I'm off to look it up. Before I go I must say that these cookies look and sound divine. Butterscotch + coconut = Awesomeness
Whaaat?? No one likes butterscotch in your house? That's insane!! They help make the best cookies! And just when you thought this cookie can't get any better, you had to add desiccated coconut to it! Oh my!! 🙂
It’s the same in my house! I’m the only one who likes butterscotch. Guess I’ll be making these and will keep them all for myself 😉 They sound and look delicious!
More for us, right? 😉