Wednesday, April 15, 2015

Coconut Sugar Cookies

I thought it would be fun to post my latest cookie experiment. I've played around with some yummy ingredients and I think what I've come up with is the perfect tropical vacation in a cookie. These Coconut Sugar Cookies have me day dreaming of tropical beaches and summer breezes. I hope you enjoy them as much as I do!

Coconut Sugar Cookies


1 C. Butter (room temperature)
3/4 C. Coconut Oil
1 1/4 C. Sugar
3/4 C. Powdered Sugar
2 T. Coconut Water
2 Eggs
1 t. Coconut Extract
1/2 t. Baking Soda
1/2 t. Cream of Tarter
1 t. Salt
5 1/2 C. Flour

Cream together Butter, Oil, Sugars, Water, Eggs, and Coconut Extract.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly.

Roll a heaping tablespoon sized ball of dough and place it on your cookie sheet

To give these cookies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass into the sugar salt mixture and firmly press it into the center of your dough ball. 

Bake at 350 for 9-10 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack. 

Coconut Frosting:

1/2 C. Butter (room temperature)
1/2 C. Sour Cream
¼ C. Cream Cheese (room temperature)
2 ½ C. Powdered Sugar (approximately, I don’t measure)
1 t. Coconut Extract
1/2 t. Salt
1/4 C. Coconut Water

Grated Coconut (to sprinkle on top of frosted cookie)

Start by creaming together butter, sour ream, coconut extract, salt and coconut water.

Slowly add powdered sugar until your frosting is the desired taste & consistency. 

Store the frosting in a sealed container in the refrigerator until chilled. Frost cookies right before serving adding some grated coconut on top. The room temperature cookie paired with the chilled frosting and shredded coconut is heavenly!