Wednesday, April 6, 2016

Coconut Rollout Cookie Recipe! So Good!

So, I recently decided to experiment with making a coconut rollout cookie. A friend of mine made an order of two dozen cookies for a luau themed wedding shower. I wanted to try something much more than just a hawaiian decorated cookie, so I did this. The basic recipe is Haniela's basic sugar cookie recipe with my tweaks for a yummy coconut cookie! They rolled out so nicely and were very tasty! Here is the recipe:

Coconut Rollout Cookie Recipe:
3 cups all-purpose flour
1 teaspoon baking powder
1/4 tsp kosher salt
2 sticks (1cup) butter, unsalted, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 teaspoon coconut emulsion or coconut extract
3/4 cup to 1 cup of sweetened (or unsweetened) shredded coconut, shredded finer in a food processor or blender.
  • Sift together flour, baking powder, and salt, set aside.
  • In a mixing bowl cream together room temperature butter and sugar, about 5 minutes, scrape the bowl as needed. Beat until light and fluffy.
  • Gradually add flavorings and egg and beat just until well mixed.
  • Now gradually in 3 additions add flour. Lower the speed of your mixer to low. Scrape the bowl well after the last addition and beat just until flour is combined.
  • Set your mixer to Stir or lowest setting and add in shredded coconut, just until well incorporated.
  • Scrape the cookie dough and use your hands or spatula to make sure everything is well incorporated.
  • Wrap the dough in a plastic wrap and refrigerate overnight or minimum 4 hours.
  • Preheat oven to 375F.
  • Roll out cookies as usual, and cut out shapes with cookie cutters. I roll them to just over 1/4" thick.
  • Place the cookies on a baking sheet lined with parchment paper. Chill the cut outs in the fridge for about 15 minutes, or in the freezer 8 minutes.
  • Bake for 9 minutes, turn the sheet once half way through the baking. If the shapes are small, keep an eye on them as you may want to take them out after 7-8 minutes of baking.
  • Let the cookies cool on the baking sheet for a few minutes, transfer to cooling rack.
  • Store in the airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 2 months.
  • Decorate cookies as desired.

That's it! Enjoy! I used a coconut almond royal icing for decorating, but just vanilla flavored icing would be great, too!

Here is a pic of the trial cookies I made just to try the recipe out, they are cut out with DaisoJapan cookie cutters that came with little pieces to make impressions. So cute!


  1. Oh my! These look soooo adorable. I don't have a Daiso anywhere near me...:(

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