Yield: 32 cookies
Coconut Meltaway Cookies
These Coconut Meltaway Cookies are crazy soft and literally melt-in-your-mouth with their simple soft shortbread base. They are topped with a bit of coconut milk frosting and toasted coconut.
Ingredients
Coconut Cookies
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon coconut extract
Icing
- 1 cup powdered sugar
- 1 tablespoon coconut milk, or water
- 1 cup toasted shredded coconut
Want to save this recipe?
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add egg and coconut extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
- Roll 1 tablespoon of dough into small circles and flatten into a disk. Place on prepared baking sheet.
- Bake for 8 minutes. The cookies will not look browned or cooked, but they are.
- Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- For the icing: Whisk together powdered sugar and coconut milk until smooth in a small bowl. (For a more intense coconut flavor, add 1 teaspoon of coconut extract.)
- Using a spoon, smooth icing onto top of each cookie. Quickly sprinkle with toasted coconut and let set for 10 minutes, or until hardened.8
- Serve immediately or store in an airtight container for up to 5 days.
Nutrition
Serving: 1 cookie, Calories: 130kcal, Carbohydrates: 16g, Protein: 1g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 36mg, Potassium: 23mg, Fiber: 0.3g, Sugar: 10g, Vitamin A: 186IU, Vitamin C: 0.02mg, Calcium: 8mg, Iron: 0.5mg