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Coconut Caramel Fudge Cookies

Coconut Caramel

Fudge Cookies

1 pouch (1 pound, 1.5 ounces) sugar cookie mix

½ cup (1 stick) unsalted butter, melted

1 egg

1 ¼ cups flaked sweetened coconut

1 jar each hot fudge and caramel topping

Heat oven to 350 degrees. In a 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 10 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes, then remove from cookie sheet to wax paper.

In a small microwavable bowl, heat hot fudge topping on high for 20 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Drizzle each warm cookie with caramel topping. (You can put the toppings in squeeze bottles for easy, no-mess drizzling.)

Yield: 2 to 3 dozen.

Freezeworthy: Yes, but cool completely first.

Submitted by Terry Felder, Spring Hill

Coconut Caramel Fudge Cookies 11/27/12 [Last modified: Tuesday, November 27, 2012 4:39pm]
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