Holiday White Chocolate Macaroon Cookies

The richness of white chocolate and coconut marry in an easy drop cookie.

Prep: 30 min | Bake: 11 min | Yield: about 3 dozen cookies

Ingredients

• 1 (17.5 ounce) pouch Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 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

Instructions

1. Heat oven to 375 degrees F.
2. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until dough forms.
3. Drop dough by rounded teaspoonsful 2 inches apart onto ungreased cookie sheet.
4. Bake for 9 to 11 minutes or until golden brown around edges.
5. Cool for 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
6. In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High for 30 to 60 seconds or until mixture can be stirred smooth.
7. Drizzle over cookies; sprinkle with sugars as desired.

Nutrition

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens