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 min
  • Total Time 1 hr 10 min
  • Servings 1

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cocktail
Calories
240
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
30mg
30%;
Total Carbohydrate
29g
29%
(Dietary Fiber
0g
0%
  Sugars
28g
28%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
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.