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Prep 10min
Total1hr10min
Servings1
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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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Steps
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.
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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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