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!
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.
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
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.
The cookie dough is very thick!
Before and after. I like how they crackle on top.
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!
I ended up with the perfect match of frosting to cookies. Love when that happens!
You can see the little flecks of toasted coconut in the frosting. You don’t have to toast it but I love the flavor.