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Coconut-Butterscotch-Fudge Cookies

January 3, 2010
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These cookies taste just like the Girl Scout Samoas cookies! They are sweet, rich, chewy and easy to make. I found this recipe on BettyCrocker.com.

Ingredients:
1 pouch Betty Crocker Sugar Cookie mix (1 lb 1.5 oz.)
1/2 cup butter, melted
1 egg
1 1/2 cup sweetened flaked coconut
1/2 cup butterscotch topping
3/4 cup hot fudge topping

Directions:

  • Pre heat oven to 375 degrees F.
  • In a large bowl, mix together cookie mix, melted butter and egg until a soft dough forms.
  • Shape dough into 1-inch balls.
  • Roll each ball into coconut.
  • Place balls onto ungreased cookie sheet 2 inches apart.
  • Bake 9 to 11 minutes or until edges are slightly browned and coconut starts to toast.
  • Once baked, allow to cool on cookie sheet 3 minutes.
  • Remove from cookie sheet and place on waxed paper.
  • Drizzle butterscotch topping onto each warm cookie.
  • In a small microwavable bowl, microwave fudge topping, uncovered on high, 15 to 30 seconds, or until spreadable.
  • Carefully spread equal amounts of fudge on top of each cookie.
  • Cool completely. Store loosely covered.
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