Cookie of the month

Coconut Butterscotch fudge cookies

1 pouch of sugar cookie mix
1/4 cup butter, melted
1 egg
1 to 1-1/2 cups flaked coconut
1/2 cup butterscotch topping
3/4 cup hot fudge topping
Heat oven to 375 degrees. in large bowl, stir cookie mix, melted butter and egg until soft dough forms.
Shape dough into one-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.
Bake 9-11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.
Drizzle butterscotch topping over each warm cookie. In small microwavable bowl, microwave hot fudge topping uncovered on high for 15-30 seconds or until spreadable. Carefully spread on top of each cookie.Serve warm or ool. Store loosely covered.

Alajores (Dulce de Leche)

Sandwich creme cookies
1 pouch sugar cooke mix
1 cup coconut
1/2 pecan halves, toasted, finely chopped
1/3 cup butter, melted
1 egg
1 can 13.4 oz, dulce de leche (carmalized sweetened condensed milk)
2 tablespoons powdered sugar
Heat oven to 375 degrees. Line cookie sheets with parchment paper.
In large bowl, stir cookie mix, 1/2 cup of the coconut, the pecans, melted butter and eggs until stiff dough forms.
on floured surface, roll half of dough to 1/4 inch thickness. Cut with 2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining half of dough.
Bake 7-9 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
To make sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together so some of filling seeps out around edges. Roll edges in remaining 1/2 cup coconut. Place cookies on cooling rack.
Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container.