COCONUT SUGAR COOKIES
Delicate and thin, these coconut sugar cookies are cut into wintry shapes and whimsically decorated.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 11
Steps:
- Process coconut in a food processor until finely ground. Whisk together flour, coconut, baking powder, and salt in a small bowl; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low. Mix in eggs, vanilla, and coconut extract, if desired. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until firm but malleable, about 1 1/2 hours.
- Roll out dough between 2 sheets of lightly floured parchment to 1/4 inch thick. Repeat, and stack between parchment on a baking sheet. Freeze or refrigerate dough until firm, 30 minutes.
- Preheat oven to 350 degrees. Cut out shapes with a floured cutter. Space 11/2 inches apart on baking sheets lined with parchment. To decorate with sugar, lightly brush with water and sprinkle with sugar.
- Bake until edges are golden, 11 to 13 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. If frosting cookies, put glaze in a small pastry bag fitted with a small plain round tip (such as Ateco #6), and pipe onto cookies. Alternatively, spread glaze on cookies using a small offset spatula. Let glaze dry completely, or sprinkle with sugar or sprinkles when still wet then let dry completely, at least 2 hours.
COCONUT SUGAR COOKIES
Steps:
- Whisk the vanilla and egg in a small bowl and set aside.
- In a large bowl with a hand-held mixer, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add the coconut sugar and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again if needed, then add the egg mixture, beating for about 1 minute. Sift the flour with the salt in a small bowl. Reduce the mixer speed to low, then add the flour mixture, mixing just until blended.
- Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4 inch thick. Slide the dough/parchment sheet onto a flat baking sheet or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment (or use nonstick baking sheets).
- Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut the cookies with a 1 1/2-inch round or decorative-shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Repeat with the other sheet of dough. Any excess dough can be re-rolled, refrigerated and cut.
- Bake until the edges of the cookies are light golden, about 15 minutes. Transfer the cookies to a rack to cool.
COCONUT GLAZE FOR SUGAR COOKIES
Use this glaze to decorate our Coconut Sugar Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- Whisk together coconut milk and sugar in a large bowl until thick as honey. Add sugar if glaze is too thin. Tint with food coloring, if desired. Use immediately.
COCONUT SCONES WITH COCONUT GLAZE
Steps:
- Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
- Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
- Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
- Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
CHEWY COCONUT LIME SUGAR COOKIES RECIPE
These Chewy Coconut Lime Sugar Cookies are so simple and taste absolutely amazing. If you are looking for a new summer cookie recipe, this is the one.
Provided by Elyse Ellis
Categories Dessert
Time 10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
- In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
- Using a mixer, beat together the butter and sugar until smooth and very fluffy.
- Beat in egg, vanilla extract, lime juice and lime zest.
- Gradually blend in the dry ingredients and toasted coconut.
- Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
- Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
- Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 201 kcal, Carbohydrate 28 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 174 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
COCONUT ROLLED SUGAR COOKIES
These cookies are made without eggs.
Provided by Laria Tabul
Categories Desserts Cookies Sugar Cookies
Yield 42
Number Of Ingredients 8
Steps:
- In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
- Add the flour and beat until well mixed. Stir in the cherries and pecans.
- Shape into three 7-inch long rolls. Roll in the coconut to coat.
- Wrap in plastic wrap and chill for several hours or overnight.
- Preheat oven to 375 degrees F.
- Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 14.1 g, Cholesterol 11.6 mg, Fat 5.9 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 39 mg, Sugar 7.5 g
PERFECT SUGAR COOKIE GLAZE
I needed an easy glaze the hardened quickly (instead of over night like so many) but one that still had good flavor. This dries hard enough to stack the cookies. Note: Make one batch at a time. It's unmanageable in anything larger. Children's water color brushes or those used for painting chocolate molds work well. Make sure to put down wax paper or parchment paper on your work surface and prepare for messy kidlets. Originally found at All Recipes
Provided by Amis227
Categories Dessert
Time 5m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Stir sugar, corn syrup, vanilla and the milk together.
- Stir in food coloring a few drops at a time until you reach the color desired.
- This glaze must be stirred each time you use it or dries with a mottled look.
- Yield: 1/2 c glaze.
SUGAR COOKIE GLAZE
This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.
Provided by Cyndi
Categories Desserts Frostings and Icings Cookie Frosting
Yield 24
Number Of Ingredients 4
Steps:
- Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.6 g, Sodium 0.6 mg, Sugar 5.1 g
SUGAR COOKIE GLAZE
My mom got this recipe from my first-grade teacher when she was Room Mother for our class. Kids love to paint it on. The colors are bright, and the cookies dry with a hard glaze that stores and travels really well.
Provided by MaryMc
Categories Dessert
Time 10m
Yield 1 batch of cookies
Number Of Ingredients 3
Steps:
- Mix egg whites and sugar, adding sugar until glaze is the consistency of enamel paint.
- Add food coloring (don't skimp--you can get nice, bright colors with this stuff).
- Brush on cookies with a watercolor paint brush.
- You can sprinkle on decors while glaze is still wet.
- Let dry overnight.
Nutrition Facts :
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