Toasted Coconut takes on a nutty, caramelized flavor and that?s exactly what you?ll taste when you bite into a warm crisp cookie, bursting with tropical island flavor. As the edges and bottoms of the cookies brown during baking, the caramelized flavor brightens balancing the rich buttery notes of flavor. A pinch of sparkling sugar adds an extra element of crunch.
In large bowl, beat butter with electric mixer until light and fluffy. Gradually add sugar, beating well. Add egg yolk and Toasted Coconut Flavor; mix well. Slowly add flour mixture, beating on low speed until incorporated. Increase speed to medium and beat 2 minutes. Form dough into 2 disks, about 1 in. thick; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°F. Prepare cookie pan with parchment paper.
On floured surface, roll out dough 1/8 in. thick (keep remaining dough in refrigerator until ready to roll). Cut with 2-1/2 in. round cutter; place on prepared pan. Sprinkle with sparkling sugar. Place in freezer 15 minutes before baking. Form scraps into a disk, chill at least 30 minutes and reroll.
Bake 10-12 minutes or until light golden brown. Cool cookies in pan on cooling grid 2 minutes. Remove from pan; cool completely on grid.
Toasted Coconut Cookies is rated
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Rated 4 out of
Deliciously buttery, BUT needs more coconut!These are essentially shortbread cookies. The sanding sugar gives them a nice texture. The next time that I make these, I will add MORE coconut extract.