Shelly's Recipe

COCONUT-BUTTERSCOTCH-FUDGE COOKIES

Category: Cookies

1 (1 lb 1.5 oz) pouch sugar cookie mix
1/2 cup butter, melted
1 egg
1 to 1 1/2 cups flaked coconut
1/2 cup butterscotch topping
3/4 cup hot fudge topping

Heat oven to 375. 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 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 cookie. Serve warm or cool. Store loosely covered.