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 sugar cookie mix; 2 teaspoons vegetable oil; 2 drops yellow food color

Lemon-Coconut Cream Drops might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains about 1g of protein, 11g of fat, and a total of 120 calories. This recipe serves 36. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have vanilla baking chips, food color, vegetable oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and fodmap friendly diet. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

Heat oven to 350F. 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 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.

Ingredients you will need

Baking Pieces