The richness of white chocolate and coconut marry in an easy drop cookie.
Prep Time 30 Minutes
Total Time 1:00 Hr:Mins
Makes about 3 dozen cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 cup flaked coconut
1 2/3 cups white vanilla baking chips
1/2 teaspoon coconut extract
1 teaspoon shortening
Betty Crocker® red and green decorating sugars
Coarse white sparkling sugar
1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
2. Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
3. In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.
Nutrition Information: 1 Serving (1 Cookie) Calories 150(Calories from Fat 70), Total Fat 8g (Saturated Fat 5g, Trans Fat 1/2g), Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 14g), Protein 2g
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat
Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph provided courtesy of Betty Crocker.
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