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Coconut-Butterscotch-Fudge Cookies

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Coconut-Butterscotch-Fudge Cookies
  • Prep 45 min
  • Total 45 min
  • Servings 2 1/2
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Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.
Jan 12, 2018

Ingredients

  • 1 pouch 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

Steps

  • 1
    Heat oven to 375°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 baking 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 baking 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.

Expert Tips

  • Tip 1
    Did You Know? This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest . More than $10,000 was awarded!
  • Tip 2
    Success Put toppings in squeeze bottles with nozzles for easy, no-mess drizzling.

Nutrition Information

150 Calories, 6g Total Fat, 1g Protein, 23g Total Carbs, 15g Sugars

Nutrition Facts

Serving Size: 2 1/2
Calories
150
Total Fat
6g
Saturated Fat
3.5g
Trans Fat
1g
Cholesterol
15mg
Sodium
115mg
Total Carbs
23g
Dietary Fiber
0g
Sugars
15g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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