Prep Time: 45 Minutes Start to Finish: 45 Minutes 2½ dozen cookies
1 Heat oven to 375°F. In large bowl, stir together cookie mix, butter and egg until soft dough forms.
2 Shape dough into 1-inch balls; roll in coconut. On ungreased cookie sheets, place balls 2 inches apart.
3 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.
4 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.
1 Cookie: Calories 150; Total Fat 6g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 130mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 1g Exchanges: 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½