Name: Hetal Vasavada’s Tropical Cocktail Cookies
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: about 3-1/2 dozen
Ingredients: 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

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. It’s a great way to punch up the coconut flavor in baked goods! I like to divide the batch of cookies and make two easy glazes: one with pineapple juice for a sweet, fruity finish reminiscent of a pina colada, and the other with lime juice for a bright, tangy kick. Using juice in glazes is a great way to add real flavor without artificial extracts. —Hetal Vasavada, San Francisco, California

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Hetal Vasavada’s Tropical Cocktail Cookies

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Yield: about 3-1/2 dozen

Prep: 50 min

Cook: 10 min

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Ingredients

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

Text Ingredients

Directions

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.
<b data-original-title="" title=""> For Pina Colada Cookies:</b> 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.
<b data-original-title="" title=""> For Coconut Lime Cookies: </b>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.

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