COCONUT MACAROON COOKIE COCKTAIL

Coconut Macaroon Cookie Cocktail image

Simple syrup, light rum, crème de cacao and a splash of cream make this cookie-inspired cocktail the perfect after-dinner drink.

Provided by Betty Crocker Kitchens

Time 1h10m

Yield 1

Number Of Ingredients 7

Ingredients

1 cup sugar
1 cup water
1 oz Simple Syrup (2 tablespoons)
1 oz light coconut rum (2 tablespoons)
1 oz half-and-half (2 tablespoons)
1/2 oz white crème de cacao (1 tablespoon)
Toasted shredded coconut

Steps:

To make Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.
To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce of the simple syrup, the coconut rum, half-and-half and crème de cacao; cover and shake. Strain into cocktail glass. Garnish with toasted coconut.

Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cocktail, Sodium 30 mg, Sugar 28 g, TransFat 0 g