Coconut Butterscotch Cookies

Sometimes I just browse the baking aisle and throw things in my cart.

That sounds good and that sounds good and that sounds good.

I knew I wanted coconut. In cookie form. Everything else just sort of came together.


Coconut Butterscotch Cookies (based on BH&G Chocolate Chip Cookie Recipe)

Yields: 3 dozen


1/2 cup shortening

1/2 cup butter, at room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 tsp baking soda

2 eggs

1 tsp vanilla

1 tbsp milk

2 1/2 cups all-purpose flour

1 cup milk chocolate chips

1 1/2 cups butterscotch chips

3/4 cup toasted coconut*


Beat shortening and butter until smooth. Add the brown sugar, granulated sugar, and baking soda. Mix in eggs until well incorporated. Add vanilla and milk, mix well.

Mix in flour, 1/2 cup at a time. Fold in chocolate, butterscotch, and toasted coconut.

Using a cookie scoop, drop dough onto a cookie sheet. Bake at 375 degrees for 8-10 minutes. Let cool 5 minutes then transfer to wire rack. Allow to cool completely or steal one and do the hot potato cookie dance until it’s cool enough to eat.



My dad noted that I like a lot more ‘chip’ in my chocolate chip cookies than actual cookie. He might be on to something.

* Toasting coconut is easy. Preheat oven to 250-300 degrees. Line a baking sheet with wax paper. Lay coconut in a thin layer on the wax paper. Bake until desired toasty-ness is achieved, making sure to stir coconut every so often so it toasts evenly.


14 thoughts on “Coconut Butterscotch Cookies

  1. I shop and bake like that too! Which is how I’ve ended up with 4 different kinds of cocoa powder and just about every kind of chocolate chip imaginable in my pantry 🙂 I like the sound of coconut and butterscotch together!

  2. Ha! Yes I do that, especially around the holidays when they have all of the specialty Hershey Kisses. I’m trying to do better with having a plan before buying something, but sometimes it’s not as fun 😉

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