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
Ingredients:
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
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!