Coconut Butterscotch Cookies

with pecans too

40 min|Moderate|Sweet
coconut butterscotch cookies with pecans too
These Coconut Butterscotch Cookies started out as being something totally different! I was attempting to make Butterscotch Blondie Bites, but when things didn't quite turn out as planned, some quick alterations to the baking method, quickly turned a baking fail into a success, and these Coconut Butterscotch Cookies were born!

If you like American style Coconut Macaroon cookies, but find them a bit too gummy, then these cookies might just be for you. You might think that with all that butterscotch and white chocolate in the recipe, these would be extremely sweet and chewy, but they really aren't. It's more like a shortbread cookie that ran into a trail-mix bar. The coconut, pecans and white chocolate chips balance out quite nicely to make these a new, toasty and nutty addition to the holiday cookie box!
Hello, I'm Curtis — The photographer and recipe developer behind Digital Food Works.

Step by Step Instructions

Preheat oven to 340°F and line a baking sheet with parchment paper.
Mix the Dry Ingredients
In a large bowl, mix together the flour, baking powder, and salt until combined.
Melt the Chips and Butter
Melt the butterscotch chips and butter together in the microwave (but please be very careful). It really only takes 15-25 seconds. Microwave the mix for 10 seconds and then stir a little bit, then microwave for another 10 second, and stir for a little more… and let it sit and cool for a minute between heating in the microwave. It'll take a minute or two for everything to melt together. Don't over heat the mix too fast in the microwave though. If this mix is too hot when we add the eggs (next step), the eggs might start to scramble… and we don’t want that. Once the melted butterscotch chips and butter has melted together, add in the light brown sugar and mix until combined. I’m going to call this the “melted butter slurry” in the next couple of steps.
Add Eggs and Vanilla
Add the egg(s) and vanilla to the melted butter slurry (from above) and stir until combined.
Add the Dry Ingredients
Gradually add the dry mixture (from above), to the melted butter slurry and stir until everything is just combined.
Add The Nuts and Chips
Add in the pecans, coconut, and white chocolate chips and mix until combined.
Plop the Batter in Coconut
The batter should be a little too sticky to handle or roll like a traditional drop cookie. But, if you take a heaping teaspoon of batter, drop it in shredded coconut, and roll it around until the batter ball is fully enrobed with coconut — the batter ball can then be picked up and rolled using your hands, into a nice round dough ball.
Line Them Up
Line the dough balls up on a parchment paper lined cookie sheet and leave about two inches between cookies.
Time to Bake
Place on the middle rack of an oven set to 340°F and bake for around 5-6 minutes. Open the oven, rotate the baking sheet, and bake for an additional 5-6 minutes. The edges of the cookies should start to brown but the centers might not look totally "set" yet. That's okay… we're letting these cool on the baking sheet, so they will continue to bake a little, once removed from the oven.
Let Cool
Once removed from the oven (that would be a total of 10-12 minutes), allow the cookies to cool on the sheet for 6-8 minutes. They should visibly start to set. Remove the cookies from the baking sheet and let cool completely on a wire rack.
Coconut Butterscotch Cookies
with pecans too
Coconut Butterscotch Cookies
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