Butterscotch-Coconut Cookies
In ‘Williams-Sonoma: Dessert of the Day’
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READY IN: 1hr
YIELD: 48 cookies
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄3cups all-purpose flour
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon kosher salt
- 1⁄2cup unsalted butter
- 1⁄2cup sugar
- 1⁄2cup firmly packed light brown sugar
- 1large egg
- 1⁄2teaspoon pure vanilla extract
- 1 3⁄4cups sweetened dried shredded coconut
- 1 1⁄2cups butterscotch chips
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DIRECTIONS
- Preheat oven to 325 degrees.
- Line 2 baking sheets with parchment paper.
- Sift the flour, baking powder, baking soda, and salt together onto a sheet of parchment paper.
- In a large bowl, using an electric mixer on high speed, beat the butter until fluffy and pale yellow, about 2 minutes.
- Add the sugar and brown sugar and beat until well combined, about 2 minutes.
- Beat in the egg and vanilla, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed just until blended.
- Add the coconut and butterscotch chips, mixing just to incorporate.
- With dampened hands, shape the dough into 1 inch balls and arrange on the prepared sheets, spacing the balls about 2 inches apart.
- Bake until the cookies are golden brown around the edges, about 15 minutes.
- Let the cookies cool briefly on the pans on wire racks, then transfer the cookies to the racks to cool completely.
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