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Mint Coconut Drops

 

Macaroon meets chocolate chip cookie in this co-winner in the drop cookie category, with a twist of cinnamon, nutmeg and mint; it's from Jessica Wall-Valadez of Milwaukee.
16

Yield

30

servings

Prep

8

min

Cook

26

min

Ready

34

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 cup sugar
¼ cup butter
room temperature
2 large eggs
1 ½ cups all-purpose flour
3 tablespoons baking powder
*
1 teaspoon cinnamon
¾ teaspoon salt
½ teaspoon nutmeg
ground
2 cups coconut, shredded (desiccated)
*
6 ounces semi-sweet chocolate
mint-flavored, null, null

Directions

Preheat oven to 400℉ (200℃).

In bowl, combine sugar and butter; blend well.

Beat in 2 eggs, one at a time, beating well after each addition.

Sift together and blend in gradually the flour, baking powder, cinnamon, salt and nutmeg.

Add coconut and mint chocolate morsels. Mix well.

Drop by rounded teaspoonfuls on greased cookie sheets.

Bake in preheated oven 8 to 10 minutes.

Cool on racks. Store in airtight container.

Note: Mint chocolate chips may be available in grocery stories only during the holidays.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 9940% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 76mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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