Coconut Sugar Cookie Cut-Outs
Coconut flavored sugar cookies made with ground coconut and coconut extract.
Servings 44 small round cookies
Cost 5
Ingredients
- 3 ½ ounces sweetened flaked coconut (100 grams)
- 1 ¾ cups flour plus 2 tablespoons (235 grams)
- ¾ teaspoon baking powder
- ¾ teaspoon salt or use only ¼ teaspoon if using salted butter
- ½ cup unsalted butter (114 grams)
- ¾ cup granulated sugar (150 grams)
- ½ teaspoon vanilla
- ⅛ teaspoon coconut extract
- 1 large egg
- Sparkly sugar
Instructions
- Pulverize coconut in food processor. Mix coconut with flour, baking powder and salt.
- In a mixing bowl, cream butter, sugar, extracts and eggs. Stir in coconut/flour mixture.
- Divide dough into thirds and form balls. Press down flat. Chill for an hour or so. Roll to ⅛ inch thick and cut into shapes. Sprinkle with coarse (sparkly) sugar if desired.
- For small tea-size cookie, use a 1 ¾ to 2 inch round cutters.
- Bake on an ungreased cookie sheet for 10-12 minutes (or until edges are brown) at 350 degrees F. Remove from baking sheet and let cool completely on a wire rack. The cookies will crisp up when fully cool.
- Makes about 23 ounces of dough, so the number of cookies will depend on how big they are.