½cupchopped nuts (walnuts or pecans would be good)
Instructions
In a large bowl, beat the brown sugar, butter, buttermilk and egg until creamy and well blended. (The mixture may look curdled which is fine.)
Stir in the flour, baking soda and salt just until blended.
Stir in the chopped coconut and nuts.
Cover and refrigerate for at least 1 hour.
When you are ready to bake the cookies, position an oven rack in the center of your oven. Preheat oven to 400F degrees.
Drop cookie dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet. (I like to line mine with parchment paper.)
Bake in the center of the oven until almost no indentation remains when touched, 8 to 10 minutes. Remove from the oven and immediately transfer the cookies to a wire rack to cool.
Repeat with the remaining cookie dough, being sure that the cookie sheets are cool before placing dough on them.
Recipe Notes
Serving size: 1 cookieClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Coconut Drop Cookies Recipe
Amount Per Serving (1 cookie)
Calories 69Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 7.4g2%
Fiber 0g0%
Protein 1.1g2%
* Percent Daily Values are based on a 2000 calorie diet.