Butterscotch Coconut Drop Cookies
Indulge your sweet tooth with these irresistibly chewy Butterscotch Coconut Drop Cookies! Bursting with the warm, buttery charm of butterscotch chips and a tropical twist from shredded coconut, these cookies are the perfect blend of sweet and nutty flavors. With a quick prep time of just 15 minutes, this recipe is as easy as it is delicious. A soft, tender center and lightly golden edges make them an ideal treat for any occasion, whether you're hosting a holiday gathering or simply craving a homemade dessert. Serve them fresh from the oven, and watch as these crowd-pleasers disappear in no time! Perfect for anyone who loves butterscotch desserts, coconut-infused recipes, or quick cookie ideas, this is a must-try for your baking repertoire.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.75 cup Light brown sugar, packed
- 0.25 cup Granulated sugar
- 1 piece Large egg
- 1.5 teaspoons Pure vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Sweetened shredded coconut
- 1 cup Butterscotch chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl, and mix until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the shredded coconut and butterscotch chips until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers may still look slightly soft but will set as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy the sweet, chewy goodness of Butterscotch Coconut Drop Cookies!
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 12.6 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
