Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.
Coconut-Butterscotch-Fudge Cookies
- Prep Time 45 min
- Total 45 min
- Servings 30
- Ingredients 6
Ingredients
- 1 pouch (17.5 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
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
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Step3Drizzle 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.
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 1/2Tips from the Betty Crocker Kitchens
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