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Coconut-Butterscotch-Fudge Cookies

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Coconut-Butterscotch-Fudge Cookies
  • Prep 45 min
  • Total 45 min
  • Servings 30
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Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.
Updated Apr 29, 2009

Ingredients

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 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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
    Put toppings in squeeze bottles with nozzles for easy, no-mess drizzling.

Nutrition

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

Nutrition Facts

Serving Size: 1 Cookie
Calories
150
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3 1/2g
17%
Trans Fat
1g
Cholesterol
15mg
5%
Sodium
115mg
5%
Potassium
60mg
2%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
15g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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