Best Butterscotch Coconut Cookies Recipes

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NO-BAKE BUTTERSCOTCH-COCONUT COOKIES



No-Bake Butterscotch-Coconut Cookies image

Want cookies in a flash? These butterscotch "buttons" come together fast and don't require an oven, which means you can have a treat any time you want it.

Provided by Katherine Sacks

Categories     Kid-Friendly     Coconut     Oatmeal     Butterscotch/Caramel     Cookies     Chocolate     Dessert     Back to School     Picnic     Small Plates

Yield Makes about 25 cookies

Number Of Ingredients 6

3/4 cup butterscotch chips
3/4 cup creamy no-stir peanut butter
1 cup quick-cooking oats
1 1/4 cups unsweetened shredded coconut, divided
1/4 teaspoon kosher salt
2 ounces dark chocolate (optional)

Steps:

  • Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
  • Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
  • Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.
  • Do Ahead
  • Cookies can be made 5 days ahead. Store in an airtight container and chill.

BUTTERSCOTCH-COCONUT DROP COOKIES



Butterscotch-coconut Drop Cookies image

Make and share this Butterscotch-coconut Drop Cookies recipe from Food.com.

Provided by Parsley

Categories     Drop Cookies

Time 21m

Yield 4 1/2 dozen, 52 serving(s)

Number Of Ingredients 10

1 cup butter, softened
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut
1 cup butterscotch chips (good with toffee chips, too)

Steps:

  • Preheat oven to 375.
  • In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips.
  • Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.

COCONUT BUTTERSCOTCH COOKIES



Coconut Butterscotch Cookies image

A delightful, buttery cookie! The sweet, rich flavors of the coconut and butterscotch are a surprising - and tasty - pairing.

Provided by Melynda Camp

Categories     Other Snacks

Time 45m

Number Of Ingredients 11

2 1/4 c all purpose flour
1 tsp baking soda
2 stick butter - softened
1 tsp salt
3/4 c sugar
3/4 c brown sugar, firmly packed
1 tsp rum extract
2 large eggs
1 pkg butterscotch chips (approx 10 oz size)
7 oz shredded coconut, toasted, divided
1 pkg coconut cream pudding mix

Steps:

  • 1. Toast coconut (I use the toaster oven) until it is light golden brown
  • 2. Preheat oven to 350. Spray 9x13 baking sheet with non-stick spray
  • 3. Into a large mixing bowl, mix sugar, brown sugar, soda, salt and coconut cream pudding mix. Add eggs, one at a time, rum extract, and butter and beat until smooth. Beat in 5oz coconut. Gradually add flour until well blended. Mix in butterscotch chips.
  • 4. Drop dough by rounded teaspoons onto cookie sheet
  • 5. Slightly flatten top of each ball with the back of a teaspoon and drop a pinch of the remaining toasted coconut onto each cookie
  • 6. Bake 12-14 minutes or until toothpick inserted into center of cookie pulls out clean.
  • 7. Place on a wire rack to cool. (Then snag one warm for yourself before everyone else gets to them, or there may be none left :) Enjoy!)

BUTTERSCOTCH-COCONUT COOKIES



Butterscotch-Coconut Cookies image

Make and share this Butterscotch-Coconut Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 48 cookies

Number Of Ingredients 11

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 3/4 cups sweetened dried shredded coconut
1 1/2 cups butterscotch chips

Steps:

  • Preheat oven to 325 degrees.
  • Line 2 baking sheets with parchment paper.
  • Sift the flour, baking powder, baking soda, and salt together onto a sheet of parchment paper.
  • In a large bowl, using an electric mixer on high speed, beat the butter until fluffy and pale yellow, about 2 minutes.
  • Add the sugar and brown sugar and beat until well combined, about 2 minutes.
  • Beat in the egg and vanilla, scraping down the sides of the bowl as needed.
  • Add the dry ingredients and mix on low speed just until blended.
  • Add the coconut and butterscotch chips, mixing just to incorporate.
  • With dampened hands, shape the dough into 1 inch balls and arrange on the prepared sheets, spacing the balls about 2 inches apart.
  • Bake until the cookies are golden brown around the edges, about 15 minutes.
  • Let the cookies cool briefly on the pans on wire racks, then transfer the cookies to the racks to cool completely.

COCONUT-BUTTERSCOTCH-FUDGE COOKIES



Coconut-Butterscotch-Fudge Cookies image

Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.

Provided by @MakeItYours

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 to 1 1/2 cups flaked coconut
1/2 cup butterscotch topping
3/4 cup hot fudge topping

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.
  • Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.
  • Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.

COCONUT-BUTTERSCOTCH-FUDGE COOKIES



Coconut-Butterscotch-Fudge Cookies image

Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 30

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 to 1 1/2 cups flaked coconut
1/2 cup butterscotch topping
3/4 cup hot fudge topping

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.
  • Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.
  • Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.

Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 15 g, TransFat 1 g

COCONUT BUTTERSCOTCH COOKIES



Coconut Butterscotch cookies image

I made this today and sent some to my neighbor, he loved them and wanted more... they are easy to make and are soft and moist and has a great taste. Makes a great gift for the holidays or for back sales.

Provided by donna clark

Categories     Other Desserts

Time 20m

Number Of Ingredients 11

2 1/2 c all purpose flour
1 tsp bakin soda
1 tsp salt
1 c ( 2 sticks ) butter softened
3/4 c granulated sugar
3/4 c brown sugar
1 tsp vanilla extract
2 large eggs
2 c coconut, shredded
2 c 12 oz pkg butterscotch chips
1 1/2 c pecans chopped

Steps:

  • 1. Preheat oven to 375 degrees, for 10 minutes, then turn down to 350 degrees.
  • 2. Combine the flour, baking soda, and salt in a small bowl. In another bowl beat together the butter, sugar, brown sugar, vanilla,until creamy. Add eggs one at a time , beating well after each addition.
  • 3. Gradually beat in the flour mixture, stir in the coconut, butterscotch chips, and nuts. Drop by rounded Tablespoon onto an ungreased cookie sheet. ( I use a small melon ball scoop to drop the cookies ) that way each cookie is the same size .
  • 4. Bake for 9-12 minutes or until golden brown . Cool on baking sheets for 2 minutes then place on wire rack to cool comletely.
  • 5. PAN COOKIE VARIATION : Grease a 15 x 10 inch jelly-roll pan prepare dough as above . Spread into prepared pan . Bake for 20-25 minutes or until golden brown. cool in pan on a wire rack, cut into bars. Makes about 4 doz.

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