Coconut Butterscotch Fudge Cookies Recipes

COCONUT-BUTTERSCOTCH-FUDGE COOKIES

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.

COCONUT BUTTERSCOTCH FUDGE COOKIES (COOKIE MIX)

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.

BUTTERSCOTCH-COCONUT DROP COOKIES

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.