Butterscotch Coconut Cookies
Butterscotch Coconut Cookies are sweet, chewy treats with rich butterscotch flavor, toasted coconut, and crunchy cereal. Perfect for cookie lovers and casual gatherings.
Ingredients
Instructions
- Measure sifted flour; add baking powder and salt and sift together.
- Cream shortening; add sugar gradually, creaming thoroughly.
- Add eggs, one at a time, beating well after each. Add vanilla.
- Add flour gradually, mixing well. Stir in cereal and coconut.
- Drop from teaspoon onto ungreased baking sheet.
- Bake at 375°F for 10 to 12 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you want a lighter texture, you can substitute half of the flour with almond flour. Also, try adding a pinch of cinnamon for a warm spice note. Make sure to let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from breaking.
Serving Suggestions
These Butterscotch Coconut Cookies are perfect as a sweet treat with afternoon tea or coffee. They pair beautifully with a scoop of vanilla ice cream, making them a delightful dessert. For a fun twist, serve alongside Peanut Butter Candy Cups for a varied dessert platter. You might also enjoy them with a glass of cold milk or alongside a fruit salad for a refreshing contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the cookies in a single layer, then transfer to a freezer bag for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Coconut Cookies contains roughly 1908 calories, with 12g protein, 100g carbohydrates, and 162g fat. It is an excellent source of iron (30% of the Daily Value), calcium (30% of the Daily Value), and protein (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2354mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar?
Yes, you can substitute brown sugar with coconut sugar for a slightly different flavor profile. The cookies will still maintain their chewy texture, but the taste may have a hint of caramel. Just keep in mind that the color of the cookies may be a bit darker.
What can I use instead of Post Toasties?
If you don't have Post Toasties, you can use any other corn-based cereal or even crushed Rice Krispies. This will give you a similar crunch while still allowing the flavors of the butterscotch and coconut to shine through.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it includes xanthan gum or add it separately to ensure the cookies hold together well. The texture may vary slightly, but they'll still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).