Lemon-Coconut Cream Drops

Name: Lemon-Coconut Cream Drops
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 36
Cuisine: Global
Ingredients: 118 milliliters butter or margarine, softened; 198 grams bag flaked coconut (about 2 2/3 cups); 227 grams package cream cheese, softened; 1 egg; 1 Tbsp grated lemon peel; 237 milliliters macadamia nuts, finely chopped; 170 grams cup white vanilla baking chips; 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix; 2 teaspoons vegetable oil; 2 drops yellow food color

Lemon-Coconut Cream Drops is a gluten free and fodmap friendly hor d'oeuvre. This recipe makes 36 servings with 120 calories, 1g of protein, and 11g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have butter, sugar cookie mix, lemon peel, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Macadamia Nuts

Cookie Mix

Coconut

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Cream Cheese

Food Color

Lemon Peel

Coconut

Butter

Dough

Egg

Equipment you will use

Hand Mixer

Bowl

On cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Oven

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.

Ingredients you will need

Baking Pieces