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 COOKIES

Steps:

• 1. Toast coconut (I use the toaster oven) until it is light golden brown
• 2. Preheat oven to 350. Spray 9x13 baking sheet with non-stick spray
• 3. Into a large mixing bowl, mix sugar, brown sugar, soda, salt and coconut cream pudding mix. Add eggs, one at a time, rum extract, and butter and beat until smooth. Beat in 5oz coconut. Gradually add flour until well blended. Mix in butterscotch chips.
• 4. Drop dough by rounded teaspoons onto cookie sheet
• 5. Slightly flatten top of each ball with the back of a teaspoon and drop a pinch of the remaining toasted coconut onto each cookie
• 6. Bake 12-14 minutes or until toothpick inserted into center of cookie pulls out clean.
• 7. Place on a wire rack to cool. (Then snag one warm for yourself before everyone else gets to them, or there may be none left :) Enjoy!)

BUTTERSCOTCH-COCONUT COOKIES

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.

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.