Coconut Cream Sugar Cookies

If you are looking for a bite of summer in a sweet sugar cookie, I got you covered. I mean, it is a little bit of hope in this spring blizzard we are having!

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I baked these for a bake sale at my work. I was doing some quality control up above. The sugar cookies are great – kind of dense and crisp on the outside but chewy and soft on the inside. The frosting is addicting and super sugary. The toasted coconut sets it over the top.

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I just slightly changed up the recipe from Confessions of a Cookbook Queen who posted on My Baking Addiction. Both delicious blogs!

Coconut Cream Sugar Cookies – makes 3 1/2 dozen

Ingredients for the cookies

  • 3 cups flour
  • 1 tsp. baking soda
  • 1 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 sticks butter (1 cup), room temperature
  • 2 eggs, room temperature

For the frosting

  • 1/2 cup shortening
  • 1 stick butter (1/2 cup), room temperature
  • 1/4 cup Cream of Coconut
  • 3 cups powdered sugar
  • 1 cup sweetened shredded and toasted coconut, cooled to room temperature

Directions

1. Preheat oven to 350. In a bowl, combine flour and baking soda. Set aside

2. In the bowl of a mixer, beat butter and both sugars on medium for 3 minutes, until pale and fluffy. Add eggs one at a time, then extracts. Reduce mixer speed to low and slowly add in flour mixture until combined.

3. Scoop dough with a small cookie scoop onto ungreased cookie sheets.

4. Bake cookies for about 13-15 minutes, until the edges are turning brown.

5. Make frosting: In the bowl of a mixer, beat butter and shortening on medium speed until smooth and combined. Add Cream of Coconut, then powdered sugar, a little at a time on low speed. Once that is mixed in, add the coconut and mix on high for one minute until light and fluffy. Frost cooled cookies. 

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The cookie dough is very thick!

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Before and after. I like how they crackle on top.

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This is what you want for your frosting ingredient. I purchased this at the liquor store as it is used to make pina coladas. It is very sugary and sweet!

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I ended up with the perfect match of frosting to cookies. Love when that happens!

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You can see the little flecks of toasted coconut in the frosting. You don’t have to toast it but I love the flavor.

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Enjoy!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Cookies, Dessert. Bookmark the permalink.

2 Responses to Coconut Cream Sugar Cookies

  1. looks amaing! Thanks for the recipe!!

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