Coconut-Butterscotch-Fudge Cookies
Recipe from Betty Crocker

Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.


Coconut-Butterscotch-Fudge Cookies

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Servings: About 2 1/2 dozen cookies
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Coconuts, Cookies, Sugar Cookies
 
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Ingredients
  • 1  pouch
    Betty Crocker® sugar cookie mix (1 pound 1.5 ounces)
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  • 1/2  cup
    butter or margarine, melted
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  • 1 
    egg
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  • 1 to 1 1/2  cups
    flaked coconut
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  • 1/2  cup
    butterscotch topping
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  • 3/4  cup
    hot fudge topping
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Directions
1.
Heat oven to 375 degrees F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.
2.
Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.
3.
Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.

Tip:
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.
Nutrition information
Calories 150 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 15mg; Sodium 115mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 15g); Protein 1g. Daily Values: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%. Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet
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