Holiday White Chocolate Macaroon Cookies

The richness of white chocolate and coconut marry in an easy drop cookie. ...MORE + LESS -

1 pouch Betty Crocker* Sugar Cookie Mix

1/2 cup (125 mL) butter or margarine, softened

1 egg

1 cup (250 mL) flaked coconut

1 2/3 cups (400 mL) chocolate or vanilla baking chips

1/2 tsp (2 mL) coconut extract

1 tsp (5 mL) shortening

Red and green decorating sugars

Coarse white sugar

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1

Heat oven to 375ºF. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
2

Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
3

In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.

Storage : Keep cookies chewy and soft by storing them tightly covered. Resealable plastic bags, plastic food containers with tight-fitting lids and metal tins work best.