Coconut Butterscotch Fudge Cookies (Cookie Mix)

Total Time
50mins
Prep 5 mins
Cook 45 mins

Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.

Ingredients Nutrition

  • 1 (17 1/2 ounce) envelopebetty crocker sugar cookie mix
  • 12 cup butter or 12 cup margarine, melted
  • 1 egg
  • 1 -1 12 cup flaked coconut
  • 12 cup butterscotch topping
  • 34 cup hot fudge topping

Directions

  1. Heat oven to 375°F
  2. In large bowl, stir cookie mix, melted butter and egg until soft dough forms.
  3. Shape dough into 1-inch balls.
  4. Roll balls in coconut.
  5. On ungreased cookie sheets, place balls 2 Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast.
  6. Cool 3 minutes; remove from cookie sheets to waxed paper.
  7. Drizzle each warm cookie with butterscotch topping.
  8. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable.
  9. Carefully spread on top of each cookie.
  10. Serve warm or cool.
  11. Store loosely covered.

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