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Topic: ~Torticas de Coco (Coconut Sugar Cookies)~  (Read 1438 times)
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CubanMother
« on: March 04, 2011 08:13:24 AM »

Torticas Coco (Coconut Sugar Cookies)


Recipe
2 cups flour
½ teaspoon baking powder
½ teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup of sugar
½ teaspoon vanilla
1 egg
3 teaspoons coconut essence (amount depends upon strength of essence)

Frosting:
¼ cup coconut milk
2 cups powdered sugar
shredded coconut (I used shredded fine coconut because I bought a 2 lb bag to make coconut butter)

Preheat oven to 375 ° F
Place parchment paper on a baking sheet.
In a medium bowl, mix flour, baking soda and salt and set aside.
Using a mixer with a paddle or a large bowl with a hand mixer, cream butter with sugar and vanilla until well combined.
Add the egg and the essence of coconut and beat until combined.
Gradually add dry ingredients, mixing well.
With wet hands, roll dough into balls.
Place balls on baking sheet.
Bake for 12-15 minutes or until edges just begin to turn golden.
Let cookies cool a few minutes before removing from baking sheet.
Let them cool to room temperature before frosting.



For the icing:
Combine powdered sugar and coconut milk and mix well.
Dip cookies on the frosting (or spread frosting on cookies) and sprinkle with (or dip in) shredded coconut.
If you want to wrap them individually, wait until the icing has hardened.
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robynsteiner
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« Reply #1 on: March 04, 2011 08:19:33 AM »

I love all of your scrumptious recipes. Smiley Would you consider adopting me? I'm just sayin... xoxo
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« Reply #2 on: March 04, 2011 08:22:58 AM »

Those sound and look awesome! Do you think coconut essence would be equivalent to coconut extract? Is it a liquid?
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CubanMother
« Reply #3 on: March 04, 2011 10:37:25 AM »

Robynsteiner,
You made  me smile. I would definitely appreciate a daughter that would like my food =)
My children do not appreciate my cooking so much. I guess they are so used to it. Luckily, my son in law loves my food.
The two trays of coconut cookies end up going to my husband’s coworkers. That’s why they are individually wrapped.

MareMare,
Yes, definitely you can use coconut extract. Just consider the strength of the flavor, to decide on the amount you will need.
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teachart
« Reply #4 on: March 04, 2011 01:11:25 PM »

Bookmarked! Thank you so much for sharing yet another tasty looking treat!!!

And you mentioned coconut butter- that sounds amazing- can you tell me more?  Smiley
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« Reply #5 on: March 04, 2011 02:01:06 PM »

Mmmmm! i adore coconut! I will have to try making these sometime. Thanks for sharing your recipe!
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CubanMother
« Reply #6 on: March 04, 2011 02:05:35 PM »

Coconut butter is expensive, a 16 oz jar cost between $12.99 to $15.00.
Homemade coconut butter is really easy and cheap to make.

To make 1 cup of coconut butter, use 2 cups of shredded coconut.

Process shredded coconut in food processor for 10-20 minutes (I bought shredded fine coconut to shorter the process).
Slowly, the shredded coconut became coconut butter.



No refrigeration necessary, and it will solidify at room temperature.

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teachart
« Reply #7 on: March 04, 2011 03:45:17 PM »

That also looks amazing! What then do you use it on?
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CubanMother
« Reply #8 on: March 04, 2011 09:03:56 PM »

I use coconut butter on rusk biscuits, also as frosting on crumb cake and carrot cake. I also use it as an ingredient when I bake coconut bread.
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Bobbi414
« Reply #9 on: March 17, 2011 07:33:42 PM »

 Smiley This post is one of the most awesome EVER!! I so wish I could work with your son in law!!
Thank you so much for posting the cookies and the butter...I can't wait to devour...I mean attempt to make both!
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