The richness of white chocolate and coconut
marry in an easy drop cookie.
Holiday White
Chocolate Macaroon Cookies
- 1 (1 pound 1.5-ounce)
pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 large egg
1 cup flaked coconut
1 2/3 cups white vanilla baking chips, divided use
1/2 teaspoon coconut extract
1 teaspoon vegetable shortening
Betty Crocker® red and green decorating sugars
Coarse white sparkling sugar
- Heat oven to 375°F.
- In large bowl, stir cookie
mix, butter, egg, coconut, 1 cup of the baking chips and the
extract until soft dough forms.
- Drop dough by rounded
teaspoonfuls 2-inches apart onto ungreased cookie sheet.
- Bake 9 to 11 minutes or
until golden brown around edges. Cool 1 minute before removing
from cookie sheet; cool completely, about 20 minutes.
- 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.
Makes 3 dozen cookies.
Storage Tip:
Keep cookies chewy and soft by storing them tightly covered.
Resealable plastic bags, plastic food containers with tight-fitting
lids and metal tins work best.
Nutritional Information: 1 Serving, 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%, Daily Value: Vitamin A 0%;
Vitamin C 0%; Calcium 0%; Iron 0%, Exchanges: 1/2 Starch; 1 Other
Carbohydrate; 1 1/2 Fat, Carbohydrate Choices: 1.
Recipe and photograph provided courtesy of General Mills,
Inc.
