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Lemon-Coconut Cream Drops

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  • Prep 45 min
  • Total 1 hr 45 min
  • Servings 36
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Distinctive cookies flavored with lemon, coconut and cream cheese – made using Betty Crocker® sugar cookie mix!
Updated Oct 7, 2014
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Ingredients

  • 1 bag (7 oz) flaked coconut (about 2 2/3 cups)
  • 1 pouch (17.5 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

Steps

  • 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 and oil 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    These pretty cookies with a light lemony flavor are nice for Easter, weddings and other spring or summer occasions.
  • tip 2
    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.

Nutrition

200 Calories, 14g Total Fat, 2g Protein, 17g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
200
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
8g
41%
Trans Fat
1/2g
Cholesterol
20mg
7%
Sodium
95mg
4%
Potassium
60mg
2%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
5%
Sugars
11g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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