Email to Stella      

Tropical Drops

Source of Recipe

Beverly Lucey


List of Ingredients

1 stick real butter

6 Tbsp granulated white sugar

6 Tbsp light brown sugar

1 large egg (beaten lightly)

1 fresh lime

1 cup + Wondra pre-sifted flour

1/2 tsp baking soda

1/2 tsp salt

small chunks of good white chocolate or half bag of white chocolate chips (amount to cook's taste)

bag of sweetened coconut




Recipe

Preheat oven to 375 degrees F.

Soften butter before starting the batter. Add the sugars and the beaten egg. Mix with a spoon, not an electric beater. Grate the peel of the lime very finely into the batter. Add 1/2 to 3/4 tsp. lime juice. Mix in the dry ingredients. Batter should be a bit stiff. If it isn’t, you could chill the batter or add 2 Tbsp. more flour.

Add as much white chocolate as you would for traditional chocolate chip cookies. Fold in 1/2 bag of the coconut. Place the rest of the coconut in a flat dish. Roll the dough into small balls, then roll each in the extra coconut. Place on a thick, good quality cookie sheet. Bake for ten minutes. Check cookies. The coconut should look toasted and the cookie should look firm. If not, bake for 2-3 more minutes.