Butterscotch Coconut Cookies Recipes

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BUTTERSCOTCH COOKIES



Butterscotch Cookies image

"This old-fashioned recipe has been in my family for years," writes Beverly Duncan of Big Prairie, Ohio. "It's also delicious with miniature chocolate chips or coconut in place of the toffee bits."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

2 tablespoons butter, softened
2 tablespoons shortening
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup English toffee bits or almond brickle chips
1/4 cup finely chopped pecans

Steps:

  • In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

OATMEAL SCOTCHIES COOKIES



Oatmeal Scotchies Cookies image

Don't even think that you can eat only ONE! Boy, are these cookies fabulous! They are so moist and chewy. If you prefer a crisper cookie, just bake for a couple of minutes longer. These are great cookies to send overseas to our troops.

Provided by Chris Diaz

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 13

1 ¼ cups unsalted butter at room temperature
¾ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 cups quick-cooking rolled oats
1 cup butterscotch chips
½ cup sweetened flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
  • Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 13.5 g, Cholesterol 16.6 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 6.9 g

BUTTERSCOTCH COCONUT SQUARES



Butterscotch Coconut Squares image

My former boss used to prepare these sweet morsels for her staff at Christmas. When I got the recipe, I was thrilled to discover they're not hard to make.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 dozen.

Number Of Ingredients 5

1-1/2 teaspoons plus 1/2 cup butter, divided
1 package (11 ounces) butterscotch chips
1 cup peanut butter
1 cup miniature marshmallows
1/2 cup sweetened shredded coconut

Steps:

  • Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.

Nutrition Facts : Calories 123 calories, Fat 9g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 62mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

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.

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.

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.

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!)

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Top Asked Questions

How long do you bake a butterscotch coconut cookie?
Add the coconut and butterscotch chips, stirring just until blended. Prepare a baking sheet. Using a rounded tablespoon, drop the dough onto the baking sheet, spacing the cookies about 2 inches apart. Bake the cookies for about 15 minutes, or until golden brown around the edges.
How to make Coconut drop cookies with butterscotch chips?
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.
What's the best way to make butterscotch cookies?
In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic.
How to make coconut squares with butterscotch chips?
square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm.

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