Crisp Coconut Sugar Cookies

Coconut Sugar Cookies Recipe
23
2 Reviews
These delicate sugar cookies are crisp on the outside and chewy on the inside.
45 min
Prep Time
2:20
Total Time
60 cookies

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
large Land O Lakes® 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

  1. Combine flour, coconut, baking powder and salt in food processor bowl. Cover; process, 45-60 seconds, until coconut is finely chopped.
  2. Combine sugar and butter in 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 1 hour, until firm.
  3. Heat oven to 375°F.
  4. 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 6-8 minutes or until edges are lightly browned. Cool completely.
  5. Combine powdered sugar and coconut extract in bowl. Gradually add enough milk for desired drizzling consistency. Spoon half of drizzle into another 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 Tips

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
Cholesterol
15mg
Carbohydrates
10g
Protein
1g
Fat
3g
Sodium
45mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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.

Rating

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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