Serves: 5
Total Calories: 1,219
Preheat oven to 350°. Oil baking sheet. Cream together butter and sugar until light. Add eggs and rum extract or rum. Sift together flour, soda, and salt, and gradually mix into egg-butter mixture. Fold in coconut and white chocolate chips.
Drop mounds of dough onto oiled baking sheet. Bake for 35–40 minutes in 350° oven. Remove cookie sheet from oven and let cool.
Variation: Add 1/2 cup chopped, dried pineapple to coconut mixture for a piña colada cookie.
This White Chocolate Coconut Cookies recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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