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Coconut-Butterscotch-Fudge Cookies

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By Betty Crocker Kitchens
Updated Apr 29, 2009
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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
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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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