Holiday White Chocolate Macaroon Cookies

The richness of white chocolate and coconut marry in an easy drop cookie.

Ingredients:

1        pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2     cup butter or margarine, softened

1        egg

1        cup flaked coconut

1 2/3   cups white vanilla baking chips

1/2      teaspoon coconut extract

1         teaspoon shortening

Betty Crocker® red and green decorating sugars

Coarse white sparkling sugar

Directions:

• 1 Heat oven to 375°F. 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.

Expert Tips:

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.

Source: bettycrocker.com