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Coconut Drop Cookies

Source: Burt Wolf's Table
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Rating: 2.5   Reviews: 12 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  Makes 4 dozen cookies
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
Coconut Drop Cookies Recipe at
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
Part of These Recipe Collections Find Similar Recipes »
 Cookie Jar Essentials: Easy Drop Cookies
 Bite-Sized Bliss: Holiday Cookies
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 12 reviews »

Rating: 5
by: Sarah, CA Reviewed: 01/02/2008
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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