Delicate and thin, these coconut sugar cookies are cut into wintry shapes and whimsically decorated.

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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • Bake until edges are golden, 11 to 13 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. 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.

Cook's Notes

Unfrosted cookies can be stored in airtight containers at room temperature up to 1 week.

Reviews (1)

44 Ratings
  • 5 star values: 9
  • 4 star values: 17
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
03/14/2013
Beautiful cookies! i added the zest and juice of 3 small limes. Good recipies very happy with them :)