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Lemon-Coconut Cream Drops

Distinctive cookies flavored with lemon, coconut and cream cheese – made using Betty Crocker® sugar cookie mix!

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( 9 Ratings)

9 Ratings

5 Stars 22%

4 Stars 33%

3 Stars 44%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 45 min
Total Time 1 hr 45 min
Servings 36

Ingredients

1: bag (7 oz) flaked coconut (about 2 2/3 cups)

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1: cup macadamia nuts, finely chopped

1: package (8 oz) cream cheese, softened

1/2: cup butter or margarine, softened

1: egg

1: tablespoon grated lemon peel

2: drops yellow food color

1: cup white vanilla baking chips (6 oz)

2: teaspoons vegetable oil

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Directions

1 Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.
2 In food processor, place coconut. Cover; process, using quick on-and-off motion, until finely chopped. In large bowl, mix coconut, cookie mix and 1/2 cup of the macadamia nuts. Set aside.
3 In medium bowl, beat cream cheese and butter with electric mixer on medium speed about 30 seconds or until smooth. Beat in egg, lemon peel and food color until well blended. On low speed, beat in coconut mixture until stiff dough forms.
4 On cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Bake 8 to 10 minutes or until edges begin to brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
5 Place baking chips in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds until softened. Gently squeeze bag until chips are smooth; cut tiny tip off one corner of bag. Squeeze bag to drizzle over cookies. Sprinkle with remaining 1/2 cup macadamia nuts. Let stand until drizzle hardens, about 10 minutes.

EXPERT TIPS

Expert Tips

These pretty cookies with a light lemony flavor are nice for Easter, weddings and other spring or summer occasions.

When grating the lemon peel, be careful to avoid the pith—the soft white layer between the peel and flesh of the fruit—as it can be bitter.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 200
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 8g, 8% Trans Fat 1/2g 1/2% ),
Cholesterol: 20mg; 20%;
Sodium: 95mg; 95%;
Total Carbohydrate: 17g; 17%
(Dietary Fiber 1g 1% Sugars 11g 11% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 12/18/2010 10:43:29 AM REPORT ABUSE tc0201 said:

Rating:

Definitely an easy cookie to make. I substituted the lemon for Almond extract. Had a very light taste which made you want more. The only issue that I had was the ingredients called for oil but when reading the recipe, it was not told when to add. I actually left it out and they still were great.

This reply was: Helpful Inspiring

Posted 8/21/2010 4:10:29 PM REPORT ABUSE AuntCynts said:

Rating:

Easy to make. A little flat on flavor but a very pretty cookie. I think they would be better without the lemon and add coconut extract to really get a coconut taste. Also they should bake for at least 12-14 minutes. I will make again without the lemon.

This reply was: Helpful Inspiring