Searching for the proper Coconut Cookies? You discovered them!
Why isn’t coconut a extra in style taste for Christmas cookies? It seems to be like snow! #JusticeForCoconut. However I digress. You would after all bake these any time of 12 months however I initially made these as a beautiful addition to my Christmas cookie plate.
It is a coconut model of my Maple Cookies: a vanilla sugar cookie base topped with scrumptious coconut frosting and shredded coconut. I’ve been on such a sugar cookie kick recently! I preserve topping the identical sugar cookie base with all types of enjoyable issues however what can I say? They’re all so totally different!
Coconut Cookies
For the cookies:
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1 massive egg
1 tsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
For the Coconut Frosting:
3 cups powdered sugar
1 stick unsalted butter, at room temperature
1/2 tsp coconut extract
2 Tbsp milk
1/2 cup shredded coconut
- In a big bowl or stand mixer, cream collectively butter and sugar on excessive. Combine in egg and vanilla extract. Add flour, baking powder, and salt and blend simply till mixed.
- Divide dough in half and flatten into disks. Wrap every disk with plastic wrap and refrigerate for 1-2 hours.
- Preheat oven to 350 levels. On a floured floor, roll parts of dough out to about 1/4″ thickness. Use a small spherical cookie cutter to chop out cookies. Bake on an ungreased cookie sheet for 7-9 minutes, let cool for one minute on the cookie sheet, then take away from sheet and funky utterly.
- To make the frosting: Beat butter till fluffy. Add 1 1/2 cups powdered sugar and mix nicely. Add 1 Tbsp milk and mix till it’s beginning to seem like frosting. Add remaining 1 1/2 cups powdered sugar, 1 Tbps milk, and coconut extract. Add a bit extra milk when you want it to get your required consistency. Unfold on cookies and prime with shredded coconut.
Comfortable baking,
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