Looking for the perfect Coconut Cookies? You found them!
Why isn’t coconut a more popular flavor for Christmas cookies? It looks like snow! #JusticeForCoconut. But I digress. You could of course bake these any time of year but I originally made these as a gorgeous addition to my Christmas cookie plate.
This is a coconut version of my Maple Cookies: a vanilla sugar cookie base topped with delicious coconut frosting and shredded coconut. I’ve been on such a sugar cookie kick lately! I keep topping the same sugar cookie base with all sorts of fun things but what can I say? They’re all so different!
For the cookies:
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1 large 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 large bowl or stand mixer, cream together butter and sugar on high. Mix in egg and vanilla extract. Add flour, baking powder, and salt and mix just until combined.
- Divide dough in half and flatten into disks. Wrap each disk with plastic wrap and refrigerate for 1-2 hours.
- Preheat oven to 350 degrees. On a floured surface, roll portions of dough out to about 1/4″ thickness. Use a small round cookie cutter to cut out cookies. Bake on an ungreased cookie sheet for 7-9 minutes, let cool for one minute on the cookie sheet, then remove from sheet and cool completely.
- To make the frosting: Beat butter until fluffy. Add 1 1/2 cups powdered sugar and blend well. Add 1 Tbsp milk and blend until it’s starting to look like frosting. Add remaining 1 1/2 cups powdered sugar, 1 Tbps milk, and coconut extract. Add a bit more milk if you need it to get your desired consistency. Spread on cookies and top with shredded coconut.
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