Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut Sugar Cookies 3.7 (44) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 5 dozen Delicate and thin, these coconut sugar cookies are cut into wintry shapes and whimsically decorated. Ingredients 7 ounces sweetened flaked coconut 3 ¾ cups all-purpose flour, plus more for work surface 1 ½ teaspoons baking powder ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 ½ cups granulated sugar 2 large eggs 1 ½ teaspoons pure vanilla extract ⅛ teaspoon pure coconut extract (optional) Sanding or colored sugar or sprinkles, for decorating (optional) Coconut Glaze for Sugar Cookies (optional) 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. 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. Rate it Print