Crispy, almond-scented coconut sugar cookiesdrizzled with a creamy coconut icing.
Recipe: Crisp Coconut SugarCookies
Cookie Ingredients:1 3/4 cups all-purpose flour 1 cup sweetened flaked coconut 1 1/2 teaspoons baking powder 1/8 teaspoon salt 3/4 cup granulated sugar 3/4 cup butter or margarine, softened 2 large eggs 1/4 teaspoon almond extractDrizzle Ingredients:2 cups powdered sugar 1/2 teaspoon coconut extract 2 to 3 tablespoons milk 2 to 3 drops red food color
Combine flour, coconut, baking powderand salt in food processor bowl. Cover; process until coconutis finely chopped (45 to 60 seconds).
Combine sugar and butter in large bowl.Beat at medium speed, scraping bowl often, until creamy. Addeggs and almond extract; continue beating until well mixed. Reducespeed to low; add flour mixture. Beat until well mixed. Cover;refrigerate until firm (at least 1 hour).
Heat oven to 375°F (190°C).
Roll out dough on lightly floured surface,one-half at a time (keeping remaining dough refrigerated), to1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place1 inch apart on ungreased cookie sheets. Bake for 6 to 8 minutesor until edges are lightly browned. Cool completely.
Combine powdered sugar and coconut extractin small bowl. Gradually add enough milk for desired drizzlingconsistency. Spoon half of drizzle into another small bowl; stirin red food color. Drizzle cookies with both color drizzles,one at a time, in checkerboard design. Decorate with additionaldrizzle, if desired.
Makes 5 dozen cookies.
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