Coconut Macaroon Cookie Cocktail

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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

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Directions

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

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.

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