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Coconut-Butterscotch-Fudge Cookies

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

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(74 Ratings)

74 Ratings

5 spoons 51%

4 spoons 22%

3 spoons 14%

2 spoons

1 spoons

Member Reviews (20)

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PREP TIME
45 Min
TOTAL TIME
45 Min
SERVINGS
30

1: pouch (1 lb 1.5 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

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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 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.

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Expert Tips

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!

Put toppings in squeeze bottles with nozzles for easy, no-mess drizzling.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cookie)

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;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 2.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 20 Reviews View All

Posted 12/9/2010 9:06:00 PM REPORT ABUSE beadgirl63 said:

Rating:

I really like these but I would make them smaller and I made 1/2 a batch according to the recipe and the other 1/2 with caramel and semi-sweet chocolate chips. I liked the caramel and chocolate chips much better. They also tasted much better the next day, I think I could have eaten the whole batch my self.

This reply was: Helpful Inspiring

Posted 12/2/2010 11:44:19 AM REPORT ABUSE sooh said:

Rating:

Try melting bittersweet dark chocolate and pour it on top instead of the fudge, the bitterness of the chocolate will balance the overall sweetness of the cookie so much better ;)

This reply was: Helpful Inspiring

Posted 12/1/2010 2:25:28 PM REPORT ABUSE sunlady759 said:

Rating:

Keeping some of the reviews in mind(too sweet) i baked the butterscotch chips in the sugar cookies and used melted semi-sweet chips for the toppings with one butterscotch on top. they were great and I think less messy. They transported pretty easily (no mess)with only one layer per tray.

This reply was: Helpful Inspiring