- 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
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.
nutrition information per serving
163 calories; 5g total fat; 29mg cholesterol; 10mg sodium; 28g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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