INGREDIENTS
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 to 1 1/2 cups flaked coconut
3/4 cup hot fudge topping or (1 cup chocolate chips, melted)
DIRECTIONS
Heat oven to 375 degrees 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.
In small microwavable bowl, microwave hot fudge (or chocolate chips) uncovered on high 15 to 30 seconds or until spreadable. If using chips, microwave for 30 seconds and stir and keep microwaving at 30 second intervals and stirring until chips are melted and spreadable.
Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.
Makes about 2 1/2 dozen cookies.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
