Ingredients

The following ingredients have 6 Servings
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon coconut extract (or vanilla)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 cups flour
  • 1/2 cup butter, room temperature
  • 3 cups powdered sugar
  • 2-3 tablespoons milk
  • 1 1/2 cups flaked coconut
  • 1/4 cup chocolate chips
  • 1/4 cup mini chocolate chips
  • 1/4 cup fondant, colored orange

Instruction

  • Preheat oven to 350° F. Line baking sheet with parchment paper and set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy.
  • Add the egg and the coconut (or vanilla) extract and continue mixing until combined and smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer speed to low and add the baking powder, salt, and flour, mixing until the dough comes together.
  • Divide the dough in half and on a floured work surface, roll the dough to 1/3- inch thick Using a large round cookie cutter (3- inches in diameter) cut out the dough and place the circles onto the prepared baking sheet 1 1/2 inches apart. Re-roll the leftover dough and repeat the process, using all the dough.
  • Bake for 8-10 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until creamy. Turn mixer to low and add in powdered sugar and 2 tablespoons of milk. Mix for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in the additional tablespoon of milk if a creamier frosting is desired.
  • Spread frosting on top of each cookie.
  • Pour the coconut onto a plate and dip each cookie into the coconut, pressing to make sure the coconut sticks to the frosting.
  • Press 2 chocolate chips into the frosting to make eyes, and press 5 mini chips into the frosting to create the mouth.
  • Form the fondant into 1/2- inch cones to use as noses and press the nose into the frosting.