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Aug 12, 2012

Coconut Butterscotch Fudge Cookies

If you love coconut, then you will love these!
Coconut Butterscotch Fudge Cookies

You will need:
1 pouch (1 pound 1.5 oz) Betty Crocker Sugar cookie mix
1/2 cup butter, melted
1-1 1/2 cups flaked coconut
1/2 cup butterscotch topping
3/4 cup hot fudge topping

To Make:

Heat oven to 375 F.
In a large bowl, stir cookie mix, melted butter, and egg until a soft dough forms. Shape dough into 1 inch balls.
Roll balls in coconut. 
On greased cookie sheets, place 2 balls inches apart.

Bake 9-11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.

Drizzle each warm cookie with butterscotch topping. 
In a small microwavable bowl, heat the hot fudge topping uncovered on high 15-30 seconds or until spreadable.
Carefully spread on top or drizzle on top of each cookie.
Serve warm or cool.
Store loosely covered.


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