Wednesday, January 31, 2018

Winter Theme Coconut Cookies

Winter Theme Coconut Cookies

Winter Theme Cookies
Before January ends and my February baking projects commence, I wanted to do another arctic/winter theme cookies post as I have done in the last few years: Pistachio Arctic Cookies: Polar Bears and Penguins and Arctic Cookies: Polar Bears and Penguins.  I added some new penguin and polar bear designs, and made an igloo, unicorn and panda. I also made a huge snowman from a cutter I got at T.J. Maxx after Christmas that was 75% off. The unicorn may seem odd to some but this unicorn is from the arctic. I love winter and we got more snow yesterday (just over 1-inch) and these cuties deserved a post. I was inspired by many bloggers for some of the designs as I am not an artist and draw stick figures for people. This cookie is a coconut lovers dream. I used dessicated coconut but if you cannot find it, just pulse coconut flakes in your processor or blender until it reaches a fine texture. The original recipe uses toasted coconut and I have made it this way as well and they were a hit, so either option works great. I suggest buying unsweetened coconut flakes to control the sugar content of the cookie. The texture of this coconut cookie is chewy and full of coconut flavor in every bite. The dessicated coconut adds a lovely texture. See recipe below.

Winter Theme Cookies
Yield: 2 Dozen Cookies (depending on cutter size)

1 cups (2 sticks) Unsalted Butter, softened and each stick cut into 8 cubes

1 cup Granulated Sugar

1 Large Egg

1 teaspoon Coconut  Milk (Silk)

1½ teaspoons Coconut Extract

2 ½ cups King Arthur All Purpose Flour

1/8 teaspoon Coarse Salt

1 cup Dessicated Coconut

Polar Bears

Cut each stick of butter into 8 pieces.

In a large bowl whisk together the flour, salt, and dessicated coconut; set aside.

Cream the butter and sugar together in a bowl of an electric mixer with paddle attachment on medium speed. Mix until incorporated, about 1-2 minutes.

Igloo and Penguins
Scrape sides of bowl with spatula and mix again for 5-10 seconds more.

Add egg and combine.

Scrape down bowl with spatula and mix again for another 10 seconds.

Add coconut milk, coconut extract, and mix for 1 minute.

Slowly add coconut flour mixture to bowl, and mix on low speed for 1-2 minutes. I carefully cover the mixer with a kitchen towel.

When dough clumps around paddle attachment, it is ready.

Form dough into a ball, and cover with plastic wrap, and cool in fridge for 1-2 hours or overnight.

Heat oven to 350 degrees.

Take 1/2 of the dough, use rolling pin and roll out between 2 sheets of parchment paper until desired thickness is reached.

Super Size Snowman
Press lightly floured cutters into the dough to make desired shapes and repeat until you use all the dough.

Place cookie shapes on parchment lined baking sheets and space 2 inches apart.

Place cookies in the freezer for 15 minutes before baking. They hold their shape when you do this.

Bake cookies for 9-13 minutes, or until center of cookie no longer looks wet. My cookies baked in 13 minutes.

Polar Bears
Let cookies cool in baking sheets for 5 minutes and transfer to wire rack to cool completely, about 1 hour.

Let cookie sheets cool completely before you bake again. I put the cookie sheets in the freezer for 5 minutes.

Repeat until you have baked all the cookies.

Polar Bears

Large Batch Royal Icing
8 Egg Whites

8 teaspoons Lemon Juice, freshly squeezed

12 cups Powdered/Confectioners' Sugar, sifted

1 tablespoon Coconut Extract

1-3 teaspoons Water (as needed depending on the consistency you need)

Polar Bear

In a large bowl, sift powdered sugar, set aside.

In a bowl, add egg whites.

In a bowl, whisk together the egg whites and lemon juice.

Transfer to stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.

Add coconut extract and mix for 5-10 seconds.

Panda Bear
With mixer speed on low, slowly add sifted sugar and beat on low until smooth. Cover the mixer with a kitchen towel.

If needed, you may add 1 teaspoon of water at a time until you reach the right consistency.

For both icing recipes, I separated the icing in plastic containers with lids according to the different colors needed for tinting.

I used AmeriColor Soft Gel Paste Food Color in various colors. Use 1-2 drops at a time until you have the color you need.

Winter Unicorn
Keep the containers covered until you are ready to color.

I transferred the icing immediately into squeeze bottles.

If the royal icing hardens due to exposure to air, use a spray bottle and spray a little bit of water and shake bottle well holding the tip with your finger.

Be careful doing this since you do not want the icing runny. Too much water will make the color bleed on the cookie.

Test the icing consistency on a paper towel before decorating the cookie.

I outlined the cookies first and then filled them.

Use a paintbrush or cookie stick to reach edges, and use tip of cookie stick or a toothpick to pop any air bubbles.

Add sprinkles, confetti, sugar pearls, dragees, etc... over wet icing.

I used AmeriColor Gourmet Writer Food Decorating Pens (Certified U.S. food grade) to sketch on some of the designs.

Let cookies dry overnight. This is essential so the icing does not stick together when you stack them or place in cookie tins for gifts.

If you are baking and it is humid, you may need more time for the cookies to dry.

For the Coconut Cookies using Toasted Coconut, please visit my Coconut Heart Cookies:

I was inspired to make Penguins from the Glorious Treats, Pink and Purple Penguin Cookies:

I used Sweetambs, Valentine's Day Panda Bear tutorial to make the Panda:


Sophia/Two Frys

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