Tropical Drops - Cookie Recipe

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Tropical Drops
by Beverly C. Lucey

Not only will you enjoy Beverly's humorous account of how she created her prize-winning tropical cookies, but you also have the privilege of trying these scrumptious cookies for yourself.

What happened was, I was pouring through catalogues in late October a couple of years ago. You know how it goes. You get a smooth paged colorful something from a company begging "Buy me, buy me" at least once a week.

But starting in August the Holiday catalogues start to arrive. The postal workers get grumpy...and you know we don't like that to happen. Yet the catalogues keep on coming. They are thick, slick, and full of possibilities. Expensive possibilities, themed possibilities. Cousin Dwayne collects miniature metal automobiles. Your best friend who last year was "into penguins" is "into cows" this year. Your elderly parents love baskets of food or something in a pricey Fruit of the Month Club. A little something to tide them over until they can sail forth toward the early bird special somewhere before dark.

All our family now lived far away from us, and Christmas needed attending to. I was trying to get organized. I was trying to figure out what folks might like. About the only thing I knew how to do on-line was shop and send Email.

I was on the phone to a place in Florida arranging for crates of oranges to be sent to various folks for Thanksgiving. In their catalogue were some attractive cookie tins and one contained Coconut-Lime Cookies. Ooh, that sounded good.

As an afterthought, while I had this very nice lady on the phone, as we got it straight that oranges were heading off to this in-law and that friend, crates and crates and crates flying on planes toward home without me, I said,

“Hey, have you tasted those cookies?”

“They are delicious!” she asserted.

“Sound so good,” I said. “Maybe I should send a couple of those.”

The orange lady went silent.

“Not a good idea?” I asked.

“Well, I have to say that if someone sent them to me, I might be a little miffed.”

“??????” I gleeped. “Just why is that?”

“See, the tin is cute and all but for $25 dollars you only get eight cookies...four each in two cellophane packets. It’s kinda puny.”

Indeed. That’s puny, all right.

I figured I’d try to make coconut-lime cookies and try them on a few people. These people went nuts. They said, “Yum” with a mouth full of crumbs and came back for more.

By the time our daughter got down here during the holiday week she said, in all sincerity, “You should market these. You should put an ad in the back of a magazine and you could make up cute recipe cards on your Print Shop program. You could make money. I see ads for The World’s Best Cheesecake all the time, but these are great cookies.”

She’s sweet.

Now, remember, I had NO idea that the entire world had put their recipes on line for free.

I checked Southern Living. A small ad cost over $300.

I checked Down East. A small ad cost $50.

I spent $50, put in the ad and waited. I got my recipe cards ready. Two dollars for a really terrific cookie recipe. And for another dollar, I’d throw in my all time favorite chocolate spice cookie that uses almost no flour.

I waited.

I waited five months.

One day I got three dollars in the mail from someone in New York and sent her the two recipe cards and a nice letter.

That was that.

Here is the recipe. Free. No further markdowns in this going out of business sale.

Tropical Drops • From the CookieSmith

Pre-heat oven to 375 degrees.

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

• 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.

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