Serves: 36
Total Calories: 66
1. To make glaze, stir together powdered sugar and rum until smooth and pourable, adding additional rum or water if too thick.
2. Heat oven to 375°. Line a baking sheet with aluminum foil. Coat foil with non-stick cooking spray.
3. To make cookies, mix flour, coconut, sugar, and baking soda in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Form into a ball. Divide dough into three equal portions. Form each into a rope, 1 inch in diameter. Place 2 inches apart on prepared baking sheet and flatten slightly. Bake 10 to 12 minutes until lightly browned. While still warm, brush or spread with glaze and sprinkle with toasted coconut. Cut each strip diagonally into 12 pieces. Cool on wire racks.
This Coconut Rum Strips recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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