Coconut Cookies

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

1. 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. 
2. Divide dough in half and flatten into disks. Wrap each disk with plastic wrap and refrigerate for 1-2 hours.
3. 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.
4. 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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Happy baking,

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