Coconut Macaroon Cookie Cocktail

Coconut Macaroon Cookie Cocktail

Simple syrup, light rum, crème de cacao and a splash of cream make this cookie-inspired cocktail the perfect after-dinner drink.

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

1

cocktail

Simple Syrup
1
cup sugar
1
cup water
Coconut Macaroon Cookie Cocktail
1
oz Simple Syrup (2 tablespoons)
1
oz light coconut rum (2 tablespoons)
1
oz half-and-half (2 tablespoons)
1/2
oz white crème de cacao (1 tablespoon)
Toasted shredded coconut
  1. To make Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.
  2. To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce of the simple syrup, the coconut rum, half-and-half and crème de cacao; cover and shake. Strain into cocktail glass. Garnish with toasted coconut.
Makes 1 cocktail (1/2 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip: To toast coconut, sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information:

1 Serving (1 Cocktail)
  • Calories 240
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 30mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 0g,
    • Sugars 28g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.