Hetal Vasavada’s Tropical Cocktail Cookies
These tropical cocktail cookies are a fun twist on a classic sugar cookie. The dough is infused with shredded coconut and coconut cream powder, which adds texture and a rich natural coconut flavor. Coconut cream powder can be found at Asian grocery stores or on Amazon.
Ingredients · Servings about 3-1/2 dozen
- COCONUT SUGAR COOKIES:
- 3-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 cup unsweetened finely shredded coconut
- 2 tablespoons coconut cream powder, optional
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- PINA COLADA ICING:
- 2 cups confectioners' sugar
- 2 tablespoons pineapple juice
- 2-1/2 teaspoons meringue powder, optional
- Yellow food coloring
- Shredded coconut, for garnish
- LIME ICING:
- 2 cups confectioners' sugar
- 2 tablespoons lime juice
- 2-1/2 teaspoons meringue powder, optional
- Grated lime zest, for garnish
- Green sanding sugar, optional
Method · 1 h
- In a large bowl, combine flour, baking powder, shredded coconut, coconut cream powder (if using) and salt; whisk to combine. Set aside.
- In a separate large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well to combine. Gradually beat dry mixture into creamed mixture.
- Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut with a floured cookie cutter. Place 1 inch apart on parchment-lined baking sheets. Freeze for 10 minutes.
- Bake until edges are light brown, 7-8 minutes. Remove from pans to wire racks and cool completely.
- For Pina Colada Cookies: Combine confectioners' sugar, pineapple juice and meringue powder (if using) in a shallow dish. Dot yellow food coloring over icing. Dip each cookie face down into icing; shake off excess. Sprinkle with shredded coconut. Let icing set for 1-2 hours before serving.
- For Coconut Lime Cookies: Combine confectioners' sugar, lime juice and meringue powder (if using) in a shallow dish. Dip each cookie face down into icing; shake off excess. Sprinkle with lime zest and green sanding sugar, if using. Let icing set for 1-2 hours before serving.
