Coconut Butterscotch Poinsettia Cookies

Some of my favorite Christmas cookies – these buttery cookies are full of coconut and butterscotch chips, and topped with maraschino cherries.

Good morning! For those of you who follow my blog regularly, you know that I usually tend toward creating healthy-ish recipes, with some treats thrown in here and there. Over the next couple of weeks I’m planning something a little different. I’m hoping to share a variety of fun cookies and candies leading up to Christmas. (That’s assuming the humidity allows me to make candy. It’s 99% humidity out this weekend haha.) Whatever the case, this will be fun, and I’ll have some delicious new treats up on the blog for Christmas!

Jump to Recipe!

First off, I’m excited to share these Coconut Butterscotch Poinsettia Cookies, because they are some of my favorite Christmas cookies! My grandma often made these around Christmas when my mom was growing up, and when I was a kid as well. I got the recipe from her and my great grandma years ago, but haven’t made any in a long time because I don’t know many other people who like butterscotch and coconut as much as I do! So, when I made these cookies last night, they were a real treat for me. (And I’m actually kinda glad that I get them all to myself…mwahaha.)

So pretty and fun to make! Enjoy. 🙂

Coconut Butterscotch Poinsettia Cookies

Servings: about 5 dozen
Time: 1 hour, 15 minutes including chilling time
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Ingredients

2 cups powdered sugar
1 cup butter, softened to room temperature
2 eggs
1 teaspoon vanilla
1/2 teaspoon rum extract
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 teaspoon salt
1 cup shredded coconut
1 1/4 cup butterscotch chips, divided
1/2 cup candied red cherries, cut into wedges
1/3 cup refined sugar

Directions

In a large mixing bowl, cream powdered sugar and butter together until smooth. Add eggs, vanilla, and rum extract and beat well. In a smaller bowl, stir together flours and salt. Add gradually to creamed mixture, beating until blended. Dough will be stiff. Stir in coconut and 1 cup of the butterscotch chips. Cover bowl and refrigerate 30 minutes or until firm.

Preheat oven to 375 degrees Fahrenheit. Remove dough from refrigerator and place the 1/3 cup refined sugar in a small bowl. Roll dough into 1 inch balls and place about 1 inch apart on ungreased baking sheet. Flatten balls with bottom of a cup dipped in the sugar. Press one butterscotch chip into the center of each cookie. Press cherry wedges into cookies around butterscotch chips to make flowers.

Bake for 10-12 minutes or until turning golden around the edges. Remove from baking sheet immediately to cool on wire racks.

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~K in the Kitchen