No Bake Butterscotch Coconut Cookies Recipes

NO BAKE BUTTERSCOTCH MARSHMALLOW BARS

Steps:

• In a large pot over medium-low heat, combine the butter, peanut butter, and butterscotch chips. Stir frequently until the mixture is completely melted.
• Remove from the heat and stir in coconut, walnuts, and marshmallows. Pour the mixture into an ungreased 9x13 inch pan and spread to even it out.
• Put the pan in the refrigerate to set, then cut into bars.

BUTTERSCOTCH COOKIES (NO BAKE)

Steps:

• Put margarine, evaporated milk, and sugar in a pot.
• Heat and stir until boiling.
• Boil 1 minute, stirring constantly.
• Remove from heat.
• Add butterscotch chips, stir well.
• Add oatmeal and stir again.
• Cool silghtly until mixture can be handled.
• Drop onto greased cookie sheets.
• Chill until firm.
• Can be frozen for future use.

BUTTERSCOTCH-COCONUT DROP COOKIES

Steps:

• Preheat oven to 375.
• In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips.
• Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

BUTTERSCOTCH PUDDING NO BAKE COOKIES

Steps:

• 1. Combine 1st three ingredients in a deep saucepan and bring to a boil. Boil for 1 minute stirring constantly.
• 2. Remove from heat and add pudding mix. Stir to combine.
• 3. Add quick oats, mix thoroughly and let cool for 15 minutes.
• 4. Drop by teaspoonsful onto waxed paper and let cool and set.
• 5. Refrigerate cookies.

NO-BAKE BUTTERSCOTCH-COCONUT COOKIES

Steps:

• Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
• Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
• Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.
• Do Ahead
• Cookies can be made 5 days ahead. Store in an airtight container and chill.