Make Merry: Iced Coconut Sugar Cookies

December 22, 2016

What do you get when you add coconut to a sugar cookie? The sugar cookie of your dreams, as it turns out. Complete with elegant royal icing, this classic-with-a-twist is almost too pretty to eat. Enjoy!

What You’ll Need
for the cookies
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 sticks butter, room temperature
1 cup sugar
1 egg
1 1/2 teaspoons coconut extract
1/2 cup shredded coconut

for the royal icing
3 egg whites
4 1/2 cups powdered sugar
1/2 teaspoon cream of tartar
Pinch of salt
1 teaspoon coconut extract or lemon juice
Food coloring, optional

How To Make It
Preheat oven to 350 degrees and line baking sheets with parchment paper.

To make the cookies, mix together flour and salt in a medium bowl and set aside. In a separate bowl, cream the butter and sugar until light and fluffy; add the egg and extract and mix. Slowly incorporate the dry ingredients and mix until just combined, then fold in the shredded coconut. Separate the dough into two even disks, wrap with plastic wrap and refrigerate 2 hours or overnight.

On a floured surface, roll out the dough and cut into desired shapes. Bake 10-12 minutes, or until browned.

To make the royal icing, beat the egg whites until foamed; add the remaining ingredients until fully combined. If using food coloring, add now and mix. Spread or pipe icing onto cooled cookies.

Sweet tooth? More holiday cookie recipes, right this way.