Captain Jack's Rum Chocolate Chip Cookies

By sandy_h

From US Virgin Islands 2013 Calendar with recipes by Angela Spenceley, author of A Taste of the Caribbean

Ingredients

• 3/4 3/4 3/4 cup shredded unsweetened coconut
• 3/4 3/4 3/4 cup shredded unsweetened coconut
• 3/4 3/4 3/4 cup shredded unsweetened coconut
• 1/2 1/2 1/2 cup dark rum
• 1/2 1/2 1/2 cup dark rum
• 1/2 1/2 1/2 cup dark rum
• 1/2 1/2 1/2 lb butter, softened
• 1/2 1/2 1/2 lb butter, softened
• 1/2 1/2 1/2 lb butter, softened
• 1 1 1 cup light brown sugar
• 1 1 1 cup light brown sugar
• 1 1 1 cup light brown sugar
• 1 1 1 cup white sugar
• 1 1 1 cup white sugar
• 1 1 1 cup white sugar
• 2 2 2 eggs
• 2 2 2 eggs
• 2 2 2 eggs
• 1 1 1 tsp vanilla extract
• 1 1 1 tsp vanilla extract
• 1 1 1 tsp vanilla extract
• 1 1 1 tsp almond extract
• 1 1 1 tsp almond extract
• 1 1 1 tsp almond extract
• 1 1/2 1 1/2 1/2 tsp baking soda
• 1 1/2 1 1/2 1/2 tsp baking soda
• 1 1/2 1 1/2 1/2 tsp baking soda
• 2 2 2 tsp hot water
• 2 2 2 tsp hot water
• 2 2 2 tsp hot water
• 4 4 4 cups all-purpose flour
• 4 4 4 cups all-purpose flour
• 4 4 4 cups all-purpose flour
• 1/2 1/2 1/2 tsp salt
• 1/2 1/2 1/2 tsp salt
• 1/2 1/2 1/2 tsp salt
• 24 24 24 oz chocolate chips
• 24 24 24 oz chocolate chips
• 24 24 24 oz chocolate chips

Details

Servings 24

Preparation

Step 1

Stir together coconut and rum in small non-porous bowl. Soak overnight. Cream together butter, sugars, eggs, and extracts. Dissolve baking soda in hot water and add to butter mixture along with salt. Fold in flour, chocolate chips and rum-soaked coconut. Refrigerate two hours. Preheat oven to 350. Drop by spoonfuls on ungreased baking sheet. Bake until edges are golden (10 minutes). Cool on wire rack.