Torticas Coco (Coconut Sugar Cookies)
2 cups flour
½ teaspoon baking powder
½ teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup of sugar
½ teaspoon vanilla
3 teaspoons coconut essence (amount depends upon strength of essence)
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.