This recipe for Coconut Sugar Cookies is an old one from Martha Stewart. Even if you don’t like coconut, you may like these cookies because the coconut flavor is kind of subtle.
Coconut Sugar Cookie Cut-Outs
7 ounces dried, sweetened coconut
3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, unsalted (I used salted)
1 1/2 cups granulated sugar
1 teaspoon vanilla
1/4 teaspoon coconut extract
Glaze: 1 cup coconut milk, 8 cups powdered sugar.
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 spheres. Chill for an hour or so. Roll to 1/8 inch (mine were a little thicker) and cut out shapes. Sprinkle with coarse (sparkly) sugar if desired.
Bake on an ungreased cookie sheet for 10-12 minutes at 350 degrees F.
To make the glaze, mix ingredients until they are consistency of honey. I love icings and glazes, but skipped this glaze entirely.