COCONUT-BUTTERSCOTCH-FUDGE COOKIES
Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 30
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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 Facts : Calories 150, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 15 g, TransFat 1 g
COCONUT BUTTERSCOTCH FUDGE COOKIES (COOKIE MIX)
Make and share this Coconut Butterscotch Fudge Cookies (Cookie Mix) recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 50m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 6
Steps:
- 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 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.
- 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 Facts : Calories 81.6, Fat 4.7, SaturatedFat 3, Cholesterol 15.4, Sodium 75.8, Carbohydrate 9.6, Fiber 0.4, Sugar 3.6, Protein 0.8
BUTTERSCOTCH-COCONUT DROP COOKIES
Make and share this Butterscotch-coconut Drop Cookies recipe from Food.com.
Provided by Parsley
Categories Drop Cookies
Time 21m
Yield 4 1/2 dozen, 52 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips.
- Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.
BUTTERSCOTCH-COCONUT COOKIES
Make and share this Butterscotch-Coconut Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Line 2 baking sheets with parchment paper.
- Sift the flour, baking powder, baking soda, and salt together onto a sheet of parchment paper.
- In a large bowl, using an electric mixer on high speed, beat the butter until fluffy and pale yellow, about 2 minutes.
- Add the sugar and brown sugar and beat until well combined, about 2 minutes.
- Beat in the egg and vanilla, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed just until blended.
- Add the coconut and butterscotch chips, mixing just to incorporate.
- With dampened hands, shape the dough into 1 inch balls and arrange on the prepared sheets, spacing the balls about 2 inches apart.
- Bake until the cookies are golden brown around the edges, about 15 minutes.
- Let the cookies cool briefly on the pans on wire racks, then transfer the cookies to the racks to cool completely.
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