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No Bake Butterscotch Toasted Coconut Cookies

Easy no bake cookies with butterscotch and toasted coconut. We love these year round!

Author: Kami | NoBiggie.net
Ingredients
  • 1 cup butterscotch chips
  • 1 cup creamy peanut butter
  • 1 cup quick cooking oats
  • 1 1/4 cups sweetened shredded coconut toasted
  • 1/4 teaspoon kosher salt
  • 3 tablespoons milk chocolate chips
Instructions

  1. To toast the shredded coconut, place the coconut on a sheet pan lined with parchment paper. Place the pan under the oven broiler, set to the low setting. Carefully watch the coconut brown under the heat of the broiler. Do not walk away, the coconut will toast very quickly. Once you start to see the coconut toasting, pull the pan out of the oven and give the coconut a stir. You can repeat this process if you like the coconut to be more toasted. When finished let cool on the pan for a few minutes.

  2. In a medium sized sauce pan, add the butterscotch chips and peanut butter. Bring the heat to medium heat and stir the two together until melted. Turn the heat down or off.

  3. Add in the toasted coconut, oats and salt.
  4. Turn the heat off and stir the mixture together until well combined.
  5. Using an ice cream / cookie scoop, scoop mixture out into little balls onto a parchment lined sheet pan.
  6. Gently press the cookie balls with the back of a spoon in the middle to flatten.
  7. Move the sheet pan into the freezer to chill until set (about 10 minutes).
  8. In a microwave safe glass bowl, melt the chocolate chips for a minute or two in the microwave. Stir the chocolate together to make sure it’s all melted.
  9. Drizzle the melted chocolate over each cookie. Chill the cookies in the freezer for 5 more minutes.
Recipe Notes

These cookies can be made up to 3 days ahead. Store in an airtight container and chill.