Prep Time: 20 Min
Start to Finish: 1 Hr 25 Min
1 pouch (17.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tablespoons flaked coconut
9 tablespoons pine nuts
3 tablespoons semisweet chocolate chips
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16-oz container)
- Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, press dough into 8-inch round, using floured fingers.
- Bake 14 to 16 minutes or until edge of cookie is golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Place cookie on serving plate.
- Meanwhile, spread coconut and 3 tablespoons of the pine nuts on same cookie sheet. Bake 5 to 7 minutes, stirring once halfway through baking, until golden brown. Set aside.
- In small microwavable bowl, melt chocolate chips on High 30 to 60 seconds; stir until smooth. Stir in 3 tablespoons of the untoasted pine nuts. Line flat plate with foil; spray lightly with cooking spray. Place each chocolate-coated pine nut individually on foil. Refrigerate about 15 minutes or until chocolate is set.
- To assemble, spread frosting evenly over cookie. Sprinkle with chocolate-coated pine nuts, toasted coconut and pine nuts and remaining 3 tablespoons pine nuts. Cut into wedges.
16 servings
High Altitude (3500-6000 ft): High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Bake cookie 12 to 17 minutes.