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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:

Fiber:

Carbohydrates, Total:

28g

Sodium:

10mg

% Cal. from Fat:

28%

Cholesterol:

29mg

Protein:

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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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