Ingredients for Coconut Cookies With Strawberry Frosting
- Margarine
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- All Purpose Flour
- Unsweetened Coconut
- Baking Powder
- 1 teaspoon baking soda
- 2 tablespoons milk, plus more as needed
- Icing Sugar
- Strawberry Jam
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How to Make Coconut Cookies With Strawberry Frosting
- Preheat oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) softened butter, ¾ cup packed brown sugar, and 1 teaspoon vanilla extract in a large bowl until light and fluffy.
- Beat in 1 large egg until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup shredded sweetened coconut, and 1 cup chopped pecans (optional).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and roll it out to about ½ inch thickness.
- Use a 2-inch cookie cutter or a glass to cut out cookies. Place them on ungreased baking sheets.
- Bake for 7-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, frost them with the strawberry frosting (recipe below).
- **Strawberry Frosting:** In a medium bowl, beat together 1 cup (2 sticks) softened butter, 3 cups powdered sugar, and 2 tablespoons milk until smooth. Add 1 teaspoon vanilla extract and ½ cup strawberry puree (fresh or frozen). Add more milk, 1 teaspoon at a time, until you reach desired consistency.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
76g
Fat
33g
Carbs
12g
