This recipe 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.
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.