Foto: Barefeet In The KitchenIngredients
- 1 cup all-purpose flour*
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup raw sugar
- ¼ cup cold butter
- ⅓ cup , plus 1-2 tablespoons coconut cream
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ cup sweetened shredded coconut, toasted
- 1 cup powdered sugar
- 1½ - 2 tablespoons milk
- ¼ teaspoon coconut extract
- ¼ -½ cup sweetened shredded coconut, toasted
- ½ cup , plus 3 tablespoons brown rice flour
- ¼ cup tapioca starch
- 2 tablespoons potato starch
- ½ teaspoon xanthan gum
Steps
Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and sugar in a medium-size mixing bowl. Stir with a fork to combine.
Grate the cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it's evenly dispersed and approximately pea-sized.
Stir together 1/3 cup coconut cream, vanilla, and coconut extracts. Add the liquids and stir until a loose, dry dough forms. Add additional cream, only if needed. Gently fold in the coconut.
Use a medium scoop to portion 12-18 balls of dough onto a lined baking sheet. Press the cookies together with your hands, if the dough is crumbling. Bake for 18-20 minutes and remove from the oven when very barely browned on the bottom, taking care not to brown the tops of the cookies.
Transfer the cookies to a wire rack. While the cookies cool, combine the powdered sugar, milk, and coconut extract in a small bowl. Whisk until smooth. Add more cream or milk, just a few drops at a time, as needed to thin the glaze.
Drizzle the glaze over the cooled cookies and immediately sprinkle with coconut. Store in an airtight container. Enjoy!
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