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Coconut-Butterscotch-Fudge Cookies
Coconut-Butterscotch-Fudge Cookies
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Prep Time:
45 minutes
Total Time:
45 minutes
Award-winning 2006 recipe: Coconut macaroon cookie with decadent butterscotch and fudge toppings.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter or margarine, melted
  • 1 egg
  • 1 to 1 1/2 cups flaked coconut
  • 1/2 cup butterscotch topping
  • 3/4 cup hot fudge topping
Instructions:
  • Preheat oven to 375°F. Mix cookie mix with melted butter and egg in a large bowl until a soft dough forms. Shape dough into 1-inch balls, then roll them in coconut. Place balls 2 inches apart on ungreased cookie sheets.
  • Bake until the edges are a light golden brown and the coconut begins to toast, for about 9 to 11 minutes. Allow to cool for 3 minutes, then transfer to waxed paper.
  • Drizzle warm cookies with butterscotch topping. Microwave hot fudge topping in a small microwavable bowl on High for 15 to 30 seconds until spreadable. Carefully spread on each cookie. Serve warm or at room temperature. Store loosely covered.

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