Coconut Spice Cookie Recipe, Puerto Rican Coquito Inspired
Coconut Coquito Sugar Cookie
3 dozen 3" cookies
2 cups of Sugar
2 cups of Butter
2 Large Eggs
2 teaspoon of Vanilla Bean Paste
1 teaspoon of Coconut Emulsion
5 cups of All Purpose Flour
1/2 cup of finely grated, toasted Coconut Flakes
1/2 teaspoon of Cinnamon
1/2 teaspoon of Powder Ginger
1/4 teaspoon of Ground Nutmeg
1/4 teaspoon of Ground Clove
In a mixer with the paddle attachment, cream the softened butter and the sugar until it's fluffy and light in color.
Add the eggs and the flavors one at a time. Make sure they mix in well in between additions. Mix until everything is well combined.
Whisk together the flour and the coconut and add them to the mixer 2 cups at a time. Scrape the bowl in between additions. Mix only until well combined. do not overmix.
Divide the dough into equal portions and roll it in between two sheets of parchment paper. Use our precision rolling pins for equal thickness of the dough.
Once rolled, cut your cookies with any cutter that you want, and bake at 350 F for 10-15 minutes.
Cool cookies on the pan for 2-5 minutes before transferring to a cooling rack to cool completely.
What flour should I use for cut out cookies?
Do not use self-raising flour, because it will make your cookies expand and not hold their shape. We recommend a white all-purpose flour like King Arthur, Gold Medal, White Lily, Pillsbury, or Bob's Red Mill.
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