Coconut Cookies

Coconut Cookies

Course Desserts and drinks


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/3  cup Iberia raw turbinado sugar
  • 1/4  cup cold butter
  • 1 cup Iberia Coconut Cream
  • 1/2  teaspoon Iberia vanilla extract
  • 1/2  tablespoon Iberia condensed coconut milk
  • 1/2  cup sweetened shredded coconut toasted
  • 1 cup powdered sugar
  • 1 1/2  tablespoons milk
  • 1/4  teaspoon coconut extract
  • 1/4 cup 1/2 sweetened shredded coconut toasted


  • 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 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 Iberia coconut cream, Iberia vanilla essence, and Iberia coconut condensed milk. Add the liquids and stir until a loose, dry dough forms.Portion 12-18 balls of dough onto a lined baking sheet. 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 and whisk until smooth.Drizzle the glaze over the cooled cookies and immediately sprinkle with coconut.Store in an airtight container.

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