Coconut Butterscotch Cookies are soft and perfectly chewy throughout with a crisp buttery edge. They are full of delicious coconut and butterscotch in every bite. No chill time required!
I think butterscotch is soo underrated! The caramel-like taste with the coconut flavours is so tasty.
These coconut scotchies cookies are easy to make, super buttery, and require no chill time. Let's get started!
For more coconut recipes, try Coconut Chocolate Cookies, Chewy Coconut Bars, and Coconut Oatmeal Cookies.
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Why this recipe works
- Easy to make: Only a few simple steps!
- Butterscotch & coconut: The unsweetened coconut balances perfectly with the caramel-y butterscotch!
- Tasty cookies: They have the perfect crisp edge and a delightful chew throughout!
Ingredients Notes
Here is a list of the ingredients we will be using in these coconut butterscotch cookies! Full and more detailed measurements can be found in the recipe card below.
- Butter: This will be melted and cooled back to room temperature.
- Brown sugar: I used dark brown sugar, but light brown sugar works as well.
- Butterscotch chips: I found these at my local grocery store. These ones are great quality!
- Baking soda & Baking powder: Check to make sure yours aren't expired.
- Coconut: Make sure to use unsweetened shredded coconut. I recommend unsweetened specifically to help balance the sweetness.
- Egg: 1 egg and 1 egg yolk is used in this recipe. Make sure they are at room temperature before beginning.
- Flour: I used all-purpose flour.
- Vanilla: Using a high quality vanilla matters! The pairing of coconut and vanilla is so tasty.
- White sugar: Make sure you are using granulated white sugar, and not powdered sugar. White sugar helps create those crisp edges we all love.
Step by step instructions
Here is how to make and bake these coconut butterscotch cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1 - Prep. Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to cool as you prep the rest of your ingredients.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, and salt. Stir to combine and set aside.
Step 3 - Whisk butter and sugars. In a large bowl, add in melted and slightly cooled butter, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).
Step 4 - Mix in eggs and vanilla. Add in the egg, egg yolk, and vanilla, and continue whisking for another 2-3 minutes until paler in colour.
Step 5 - Add in dry ingredients. Mix in the dry ingredients with a spatula. Mix a few times, don't completely mix it in yet!
Step 6 - Add in butterscotch chips and coconut. Add in the butterscotch chips and coconut and continue to mix your cookie dough until completely mixed together. Don't over-mix! Once the flour streaks are gone and everything is evenly combined, stop mixing.
Step 7 - Scoop and bake. Scoop 6 cookies at a time (I did 2 tbsp per cookie using a cookie scooper). Space the cookies about 2-3 inches apart from each other.
Bake the cookies for 12-15 minutes or until the edges are baked and the middles are slightly underbaked to the touch. The cookies will continue to bake from the hot pan once removed from the oven.
These coconut butterscotch cookies are so delicious! They stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Use unsweetened shredded coconut. You can also use sweetened, but I prefer my cookies less sweet!
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
FAQ
Why did my cookies spread out so thin?
Was your butter to hot? This is most likely why! You may of also inaccurately measured your flour. I always recommend using a gram scale for the best measurements.
Do I have to add coconut?
In this recipe, yes. If you're looking for a regular butterscotch cookie recipe, check out Classic Chocolate Chip Cookies and substitute the chocolate chips for butterscotch chips.
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Coconut Butterscotch Cookies
Ingredients
- 1 cup unsalted butter melted and cooled to lukewarm temperature
- 1/2 cup white sugar
- 1/2 cup dark brown sugar or light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 tbsp cornstarch*
- 1/4 tsp salt
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 3/4 cups butterscotch chips
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to come back to room temperature as you prep the rest of your ingredients.1 cup unsalted butter
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tbsp cornstarch*, 1/4 tsp salt, 1 tsp baking soda, 1 1/4 tsp baking powder
- In a large bowl, add in melted and slightly cooled butter, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).1/2 cup white sugar, 1/2 cup dark brown sugar, 1 cup unsalted butter
- Add in the egg, egg yolk, and vanilla, and continue whisking for another 2-3 minutes until lighter in colour and smooth.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Mix in the dry ingredients with a spatula. Mix a few times, don't completely mix it in yet!
- Add in the butterscotch chips and coconut and continue to mix your cookie dough until completely mixed together. Don't over-mix! Once the flour streaks are gone and everything is evenly combined, stop mixing.3/4 cups butterscotch chips, 1 cup unsweetened shredded coconut
- Scoop 6 cookies at a time (I did approx 2 tbsp per cookie using a cookie scooper), space them 2-3 inches apart from each other.
- Bake the cookies for 12-15 minutes or until the edges are baked and the middles are slightly underbaked to the touch. The cookies will continue to bake from the hot pan once removed from the oven.
- These coconut butterscotch cookies are so delicious! They stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week. I'm obsessed with them!!!
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