Best 5 Coconut Butterscotch Fudge Cookies Recipes

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!)

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 FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.

NO-BAKE FUDGY COCONUT COOKIES

Steps:

• In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.

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.