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Home > Recipes > Recipe

Coconut Drop Cookies

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Source: Burt Wolf's Table
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Rating: Ratings: 1 Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
Yield:  Makes 4 dozen cookies
RECIPE INGREDIENTS
6 cups shredded coconut
5 cups granulated sugar
3 cups all-purpose flour
6 eggs
1/4 cup melted unsalted butter
1 tablespoon light rum
2 teaspoons vanilla extract
DIRECTIONS
In the large bowl of an electric mixer, combine all of the ingredients and beat until thoroughly mixed. Cover the bowl and refrigerate for 1 hour.

Preheat the oven to 375 degrees F.

Line a baking sheet with parchment or wax paper.


Roll the cookie dough into 1-inch balls and place them 2 inches apart on the baking sheet.

Bake for 10 minutes, or until browned on the bottom and around the edges. Cool the cookies on a wire rack. Store in an airtight container.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 4 dozen cookies
Calories: 163
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 28g
Sodium: 10mg
% Cal. from Fat: 28%
Cholesterol: 29mg
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating:
by: Sarah, CA Reviewed: 01/02/2008
See all of Sarah's reviews »
These are chewy, have a strong coconut flavor and are somewhere between cookie and macaroon. I used sweetened coconut, so I reduced the sugar by 1/4 cup, which was fine. Don't over-bake or they will get tough -- a hint of toastiness at the edges was best. were decadent, but to make them even more decadent I melted chocolate chips and dipped some so that they were half chocolate-covered. Yum.
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