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Coconut Sugar Cookies

  • yield: Makes about 5 dozen
Photography: EARL CARTER

Ingredients

  • 7 ounces sweetened flaked coconut
  • 3 3/4 cups all-purpose flour, plus more for work surface
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon pure coconut extract (optional)
  • Sanding or colored sugar or sprinkles, for decorating (optional)
  • Coconut Glaze

Directions

  1. Step 1

    Process coconut in a food processor until finely ground. Whisk together flour, coconut, baking powder, and salt in a small bowl; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low. Mix in eggs, vanilla, and coconut extract, if desired. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until firm but malleable, about 1 1/2 hours.

  2. Step 2

    Roll out dough between 2 sheets of lightly floured parchment to 1/4 inch thick. Repeat, and stack between parchment on a baking sheet. Freeze or refrigerate dough until firm, 30 minutes.

  3. Step 3

    Preheat oven to 350 degrees. Cut out shapes with a floured cutter. Space 11/2 inches apart on baking sheets lined with parchment. To decorate with sugar, lightly brush with water and sprinkle with sugar.

  4. Step 4

    Bake until edges are golden, 11 to 13 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week. If frosting cookies, put glaze in a small pastry bag fitted with a small plain round tip (such as Ateco #6), and pipe onto cookies. Alternatively, spread glaze on cookies using a small offset spatula. Let glaze dry completely, or sprinkle with sugar or sprinkles when still wet then let dry completely, at least 2 hours.

Source
Martha Stewart Living, December 2005

Reviews (1)

  • 14 Mar, 2013

    Beautiful cookies! i added the zest and juice of 3 small limes. Good recipies very happy with them :)