Butterscotch Coconut Cookies
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups sweetened shredded dried coconut
1 1/2 cups (9 oz) butterscotch chips
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Sift flour, baking powder, baking soda, and salt together, set aside
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy pale yellow. Add sugar and brown sugar and beat very well. Add the egg and vanilla and beat on low speed until completely blended.
Add the flour mixture to the butter mixture and mix on low speed. Add the coconut and butterscotch chips, mixing or stirring only until blended.
Shape the dough into 1 inch balls or drop by rounded tablespoons onto prepared baking sheets (with parchment paper).
Bake the cookies until golden brown around the edges, about 15 minutes. Cook with cooling rack.
Makes about 4 dozen cookies.
Recipe from Williams-Sonoma "Cookies" Recipe Book
(here is the picture on more time...they make me want to bake right now!)