Coconut Butterscotch Cookies


Ingredients for coconut butterscotch cookies are:

ingredients for coconut butterscotch cookies

All purpose flour 1 1/3 cups
Baking powder ½ tsp
Baking soda ½ tsp
Salt ½ tsp
Unsalted butter, room T. ½ cup or 1 stick
Granulated sugar 1/3 cup
Firm packed light brown sugar 1/3 cup
Eggs 1 large
Vanilla extract ½ tsp
Sweetened shredded dried coconut 1¾ cups
Butterscotch chips 1 cup



  • Preheat oven to 325 degrees Fahrenheit, and line two cookie sheets with parchment paper.

  • Sift flour, baking powder, baking soda, and salt together. Set aside.

    Preparing dough for butterscotch cookies

  • Cream butter until pale yellow and fluffy using an electric mixer. Then add sugars (both granulated and light brown) and continue creaming until the mixture is barely gritty when rubbed between your finger and thumb.

  • Blend in egg and vanilla extract.


    Dough is ready for shaping

  • Fold in the sifted flour mixture, using a spatula or wooden spoon, until the mixture is just combined.

  • Mix in the shredded coconut and butterscotch chips just until blended.


    Portioning dough onto cookie sheets, ready for baking

  • Drop dough by rounded tablespoons onto prepared cookie sheets, spacing about 1½ – 2 inches apart.


  • Cooling coconut butterscotch cookies
    Bake coconut butterscotch cookies for about 15 minutes or until they are golden brown around the edges. Allow cookies to cool on baking pans for a couple of minutes before carefully transferring them to wire racks to cool completely.

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