Mary Ellen Cravatta

Butterscotch Coconut Drops

Butterscotch morsels add interest to coconut-coated cookies.

• 2 cups AP flour
• ½ tsp soda
• ½ tsp salt
• ½ cup butter
• ½ cup brown sugar, firmly packed
• ½ cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup (6 oz) butterscotch morsels
• ½ cup pecans, chopped
• 1½ cups flaked coconut
• pecan halves or maraschino cherries, optional

1. Sift together flour, soda, and salt.
2. Cream butter and sugars.
3. Blend in eggs and vanilla. Beat well.
4. Add the dry ingredients gradually, mix thoroughly.
5. Stir in butterscotch morsels and pecans. Chill.
6. Drop dough by rounded teaspoonfuls into coconut, roll to coat.
7. Form into balls, place on greased cookie sheets. If desired, top with pecan halves or maraschino cherries.
8. Bake at 375° for 10-12 minutes until golden brown.