This is my go-to splurge when I want a cookie with a coconut pow!
Cookie Dough Ingredients
- 10 oz all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 6 oz unsalted butter, at room temperature
- 9 oz dark brown sugar
- 1 whole egg, at room temperature
- 1 tsp vanilla extract
- 2 tsp coconut extract
- 3.5 oz unsweetened shredded coconut, toasted
Coconut Royal Icing Ingredients
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter and brown sugar at medium speed until well blended. Add the egg and beat until well blended. Scrape down the sides of the bowl and beat in the vanilla and coconut extracts. At low speed, beat in the dry ingredients. Using a wooden spoon, stir in the toasted coconut. Cover the bowl and let the dough stand for 10 minutes. (Note: At this point, the dough can be wrapped in plastic film and stored in an airtight container in the refrigerator for up to 3 days. Can also be frozen for up to a month by double wrapping in plastic film and placed in a freezer-safe sealable plastic bag.)
- Portion the dough using a cookie or ice cream scoop [Orchid size 40 is the best, yielding a 1-to-2-bite cookie and makes 30-34 cookies]. Drop the dough onto the prepared baking sheets, spacing them at least 2 inches apart. Using your fingers, slightly flatten the tops. Bake the cookies, one sheet at a time, for 11 to 13 minutes, until golden around the edges. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack and cool completely.
Royal Icing Directions
- In a bowl of an electric mixer, fitted with the wire whip attachment, beat all ingredients until icing forms peaks, 7-10 minutes at low speed. If necessary, to get the right consistency, add more confectioners' sugar or water. (Get it to the ribbon stage - when you lift the wire whip the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.)
- Immediately transfer into a 12-inch piping bag. Close tightly to prevent exposure to air - this hardens the icing. Snip about 1/2 inch of the tip when ready to use.
- Pipe a dollop (at least the size of a quarter) of royal icing onto the cookies. If necessary, spread the icing using a small offset spatula.
- Garnish with toasted coconut before the icing sets or hardens.