Butterscotch Coconut Cookies
 
Prep time
Cook time
Total time
 
These cookies are both chewy and sweet thanks to the wonderful mixture of coconut and butterscotch chips.
Author:
Recipe type: Dessert
Serves: 36 cookies
Ingredients
  • 1⅓ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup butter (1/2 a stick), softened
  • ¼ cup shortening
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1¾ cups shredded coconut
  • 1½ cups butterscotch chips
Instructions
  1. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
  2. In a small bowl, mix together flour, baking soda, baking powder and salt; set aside.
  3. In a large mixing bowl, beat together butter and shortening until well combined. Add in sugars, beating until fluffy. Beat in egg and vanilla, then add in dry ingredients until just combined. Stir in coconut and butterscotch chips.
  4. Shape dough into 1-inch balls and place on baking sheet 2 inches apart. Bake for 10 minutes until cookies are puffed and slightly golden. Make sure not to over bake them, which will make them hard and crispy rather than moist and chewy.
  5. Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
I use half shortening and half butter in my cookie recipes, since I find it makes them softer, chewier, and they don't spread so much on the pan. If you prefer, omit the shortening and use ½ a cup of butter.
Recipe by Port and Fin at https://portandfin.com/butterscotch-coconut-cookies/