Butterscotch Coconut Cookies

I am constantly on the look-out for recipes with coconut.  This is a delicious cookie recipe from Williams and Sonoma.

It has a crispy edge with a chewy coconut center.  The butterscotch chips add extra sweetness to the cookie.

The recipe would also be good substituting white or milk chocolate chips for the butterscotch.

This is a perfect cookie dough to keep in the freezer for the times when you crave a warm cookie!

Butterscotch Coconut Cookies

1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 3/4 cups shredded coconut (sweetened)
1 1/2 cups butterscotch chips

In a bowl whisk together the flour, baking powder, soda and salt.

In a separate bowl cream the sugar and brown sugar with the butter.  Add the egg and vanilla.

Stir in the dry ingredients.

Stir in the coconut and butterscotch chips.

Form balls (about 1 Tablespoon each).  Arrange on a parchment baking sheet about 3 inches apart.

Bake 325 degrees for about 15 minutes or until slightly brown.  Cool slightly before transferring to a cooling rack.

To Freeze Cookie Dough

Form balls with the cookie dough (about 1 Tablespoon each) and place them on a cookie sheet.  The balls can be close together but not touching.

Place the cookie sheet in the freezer for one hour.

On the outside of a plastic bag write the instructions - Bake 325 degrees for about 15 minutes.

Once the balls of dough are frozen they can be transferred to the bag and placed back into the freezer.

When you are ready to bake the frozen dough preheat the oven to 325 degrees.  Remove the dough from the freezer and place the frozen balls on a parchment lined cookie sheet (about 3 inches apart).  Immediately place the frozen dough into the oven and bake until slightly brown (about 15 minutes).