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Mint Coconut Drops

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Recipe

Macaroon meets chocolate chip cookie in this co-winner in the drop cookie category, with a twist of cinnamon, nutmeg and mint; it's from Jessica Wall-Valadez of Milwaukee.

 

Yield

30 servings

Prep

8 min

Cook

26 min

Ready

34 min
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup sugar
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¼ cup butter
room temperature
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2 large eggs
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1 ½ cups all-purpose flour
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3 tablespoons baking powder
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1 teaspoon cinnamon
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¾ teaspoon salt
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½ teaspoon nutmeg
ground
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2 cups coconut, shredded (desiccated)
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6 ounces semi-sweet chocolate
mint-flavored, null, null
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Ingredients

Amount Measure Ingredient Features
237 ml sugar
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59 ml butter
room temperature
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2 large eggs
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355 ml all-purpose flour
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45 ml baking powder
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5 ml cinnamon
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3.8 ml salt
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2.5 ml nutmeg
ground
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473 ml coconut, shredded (desiccated)
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173.4 ml/g semi-sweet chocolate
mint-flavored, null, null
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Directions

Preheat oven to 400℉ (200℃).

In bowl, combine sugar and butter; blend well.

Beat in 2 eggs, one at a time, beating well after each addition.

Sift together and blend in gradually the flour, baking powder, cinnamon, salt and nutmeg.

Add coconut and mint chocolate morsels. Mix well.

Drop by rounded teaspoonfuls on greased cookie sheets.

Bake in preheated oven 8 to 10 minutes.

Cool on racks. Store in airtight container.

Note: Mint chocolate chips may be available in grocery stories only during the holidays.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 9940% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 76mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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