Coconut Drop Cookies
- Number of Servings: 19
Ingredients
Butter, salted, 1 cup (remove) Granulated Sugar, 1 cup (remove) Egg, fresh, whole, raw, 1 large (remove) Milk Reduced Fat Milk 2% Great Value ( 1 cup serving), .5 serving (remove) *All-Purpose Flour, Gluten-Free - Bob's Red Mill's, 1.5 cup (remove) Baking Powder, 1 tsp (remove) *Salt, Kroger SALT IODIZED,1/4 tsp(1.5g), 2 serving (remove) Vanilla extract, imitation, alcohol, 1 tsp (remove) *Lemon Extract, .5 tsp (remove) Coconut, raw, .5 cup, shredded (remove) Maraschino cherries, 19 cherry (NLEA serving) (remove)
cream butter and sugar well with electric mixer. add egg and beat until yellow smooth batter about 2 mins. add milk, vanilla and lemon extracts and stir with spoon until no lumps remain. Sift together dry ingredients and pour into liquid mixture. Stir well. Add coconut and stir in. Drop by teaspoon fulls onto cookie sheet. Sprinkle with more coconut and depress a cherry into the middle of each cookie. Bake 10 minutes at 350-375 (depending on oven, mine tends to run hot) remove to wire rack. Store in air tight container separating layers with wax paper.
Serving Size: makes 19 cookies
Serving Size: makes 19 cookies
Nutritional Info Amount Per Serving
- Calories: 97.1
- Total Fat: 3.9 g
- Cholesterol: 17.2 mg
- Sodium: 112.5 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.3 g
- Protein: 1.6 g
Member Reviews