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Coconut Cream Sugar Cookies

Hey MBA readers! I’m taking this week off from the blog (more on that later), so I’ve lined up some of my favorite bloggers to fill in for me. First up is the amazingly talented and hilarious Kristan of the wildly popular blog, Confessions of a Cookbook Queen. Kristan’s site quickly became one of my favorite sites to read. Her down-to-earth approach to baking and her quick wit are sure to keep you coming back for more. I can’t wait to try out these cookies, they sound fabulous!

Hi My Baking Addiction readers!!

I’m Kristan, the baker, mom, and displaced housewife behind the food and humor blog Confessions of a Cookbook Queen.

I’m so excited to be posting in Jamie’s absence. I’ve always loved her blog… the gorgeous photos and creative recipes always make me want so stay awhile, so this opportunity is kind of like getting to house sit at a really fancy home. Wanna come over and play music really loud and use the pool with me?

Since Spring is officially here, I thought I’d put a fun spin on my favorite sugar cookies by topping them with a big scoop of coconut frosting and pastel sprinkles. Not only is it festive and delicious, but it ensures that my 7 year old son will leave them all for me!!

True story– if you want to keep a little kid out of your treats, add nuts or coconut. Works every time!

These sugar cookies are just perfect–sugary with a bit of crunch on the outside, and perfectly chewy on the inside. It’s what sugar dreams of becoming.

At least, that’s what I’ve heard.
[pinit]

Coconut Cream Sugar Cookies

Ingredients:

For the Cookies

3 cups flour
1 teaspoon baking soda
1 3/4 cups granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 sticks salted butter, softened
2 eggs
Sanding sugar

For the Frosting

1/2 cup shortening
1/2 cup butter
1/4 cup Cream of Coconut (you can find this with the drink mixer ingredients...it's what you use to make Pina Coladas)
3 cups powdered sugar
1 cup sweetened shredded coconut

Directions:

1. Preheat oven to 350. In a large bowl, combine flour and baking soda. Set aside.

2. In the bowl of a mixer, beat butter and both sugars on medium for about a minute, until pale and fluffy. Add eggs one at a time, then vanilla. Reduce mixer speed to low and slowly add flour mixture until completely mixed in.

3. Scoop dough with a small cookie scoop onto ungreased cookie sheets. Flatten slightly and sprinkle with sanding sugar.

4. Bake cookies for about 15 minutes, until edges turn golden brown. Remove cookies to wire racks to cool.

5. Make frosting: In the bowl of a mixer, beat butter and shortening on medium speed until smooth and combined. Add Cream of Coconut, then add powdered sugar, a little at a time on low speed. Once the powdered sugar is mixed in, add shredded coconut and increase mixer speed to high. Beat for a minute, until light and fluffy. If frosting is too thick, add water, a tablespoon at a time until the consistency you want is reached.

Confessions of a Cookbook Queen adapted from Martha Stewart

All images and text ©

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Noble Pig - Cathy

Wednesday 11th of April 2012

Seriously brilliant!

AmyRuth

Wednesday 11th of April 2012

Coconut now that is one I stayed away from as a kid. Just before Easter I made up a batch (really it was a double) of those old fashioned coconut macaroons. You know the ones, the unfancy unfrench ones? They smelled so divine and were devoured in no time with lots of "Oh these are so good!" So coconut! You are the one.....

Kristen

Tuesday 10th of April 2012

Looks good, Kristan! Like one of my favorite pies but in cookie form!

Rachel

Tuesday 10th of April 2012

These look simple and delicious! Two words I love in one sentence. :) I love coconut, but my fiancee isn't as crazy about it. Maybe I'll just have to make these and keep them on my side of the bed for a night time snack. ;) yum!

Cindy

Tuesday 10th of April 2012

These look fantastic! I deserve to boldly love coconut, out in plain view, even if the rest of my family shuns it. I have just needed more reasons to bake with it. This is a great one. Thanks, Kristan and Jamie!

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