Coconut Sugar Cookies Recipe

Crisp Coconut Sugar Cookies

These delicate sugar cookies are crisp on the outside and chewy on the inside.

45 min.prep time 2:20total time
5 dozen cookies
2 Ratings

Ingredients

Cookie

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 sugar
3/4 cup LAND O LAKES® Butter, softened
2 eggs
1/4 teaspoon almond extract

Drizzle

2 cups powdered sugar
1/2 teaspoon coconut extract
2 to 3 tablespoons milk
2 to 3 drops red food color

Directions

Combine flour, coconut, baking powder and salt in food processor bowl. Cover; process until coconut is finely chopped (45 to 60 seconds).

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed. Cover; refrigerate until firm (at least 1 hour).

Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.

Combine powdered sugar and coconut extract in small bowl. Gradually add enough milk for desired drizzling consistency. Spoon half of drizzle into another small bowl; stir in red food color. Drizzle cookies with both color drizzles, one at a time, in checkerboard design. Decorate with additional drizzle, if desired.

Recipe Tip

A quick zip of the flour and coconut in your food processor cuts up the flakes of coconut, making the cookies easier to cut out with cookie cutters.

Nutrition Facts (1 cookie)

Calories: 70

Fat: 3g

Cholesterol: 15mg

Sodium: 45mg

Carbohydrates: 10g

Dietary Fiber: 0g

Protein: 1g

Recipe #10733©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

The dough came out heavy, almost greasy for me. Coconut flavor was not as pronounced as I would like. I baked at 400 rather than 375.
Tried this recipe in 2002 and it has been requested every year since. I use a diamond cookie cutter which allows me to cut more cookies at once. And diagonally stripe with the flavored icing and they look beautiful.

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