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Lemon-Coconut Cream Drops
Lemon-Coconut Cream Drops
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Luscious lemon, coconut, and cream cheese cookies using Betty Crocker® sugar cookie mix.
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 tablespoon grated lemon peel
  • 2 drops yellow food color
  • 1 cup white vanilla baking chips (6 oz)
  • 2 teaspoons vegetable oil
Instructions:
  • Preheat oven to 350°F and generously spray 2 cookie sheets with cooking spray.
  • Place coconut in a food processor and pulse until finely chopped. Transfer the chopped coconut to a large bowl and mix it with cookie mix and 1/2 cup of chopped macadamia nuts. Set aside.
  • In a medium bowl, use an electric mixer to blend smooth cream cheese and butter for about 30 seconds. Mix in the egg, lemon peel, and food color until well combined. Then, on low speed, incorporate the coconut mixture until a stiff dough forms.
  • Spoon dough onto cookie sheets, ensuring space between each teaspoonful. Bake for 8 to 10 minutes until edges turn golden. Allow cookies to rest for 1 to 2 minutes before transferring to a cooling rack. Let cool completely for about 30 minutes before enjoying.
  • In a small resealable freezer plastic bag, combine baking chips and oil. Microwave on High for 45 to 50 seconds until softened. Gently massage the bag until the chips are smooth. Snip a tiny hole in one corner of the bag and drizzle over cookies. Sprinkle the remaining 1/2 cup macadamia nuts on top. Allow the drizzle to harden for about 10 minutes before serving.

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