Coconut-Butterscotch-Fudge Cookies

Coconut-Butterscotch-Fudge Cookies

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

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

About 2 1/2 dozen cookies

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
  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.
Makes About 2 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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!
Success
Put toppings in squeeze bottles with nozzles for easy, no-mess drizzling.

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*:
    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.