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!



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