Ingredients: |
Ingredients: 1 3/4 c. (210 g.) all-purpose flour
3/4 c. (50 g.) unsweetened shredded coconut, toasted
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1 c. (2 sticks) unsalted butter
2/3 c. (65 g.) granulated sugar
1 large egg, lightly beaten
1 tsp. pure vanilla extract
GLAZE
1 c. (115 g.) powdered sugar
2 tbsp. creme de coco
4 tsp. white rum
1/2 c. (30 g.) unsweetened coconut flakes, toasted
|
Directions: |
Directions:Step 1
Preheat oven to 350°. Line a rimmed baking sheet with parchment.
Step 2
In a medium bowl, whisk flour, shredded coconut, baking powder, cinnamon, salt, and nutmeg until combined.
Step 3
In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium-high speed until pale and creamy. Beat in egg and vanilla, then fold in dry ingredients just until combined.
Step 4
Using a 1-ounce cookie scoop, scoop dough into 2 tablespoon-sized balls and arrange on prepared sheet, spacing 1" apart. Flatten into 1/4"-thick coins about 2" wide. (The easiest way to do this is to use a flat measuring cup or drinking glass, slightly dampened with water.) Chill 10 minutes.
Step 5
Bake cookies until edges are light golden, 12 to 14 minutes. Let cool 5 minutes on sheet, then transfer to a wire rack and let cool completely.
GLAZE
Step 1
In a small bowl, whisk powdered sugar, creme de coco, and rum to form a thick glaze.
Step 2
Spread glaze over cooled cookies, allowing a little to drip over the edges. Sprinkle with coconut flakes. |
This recipe for Coquito Cookies is from