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.

Source: Bettycrocker.com