Name: Coquito Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1 3/4 c. (210 g.) all-purpose flour -; 3/4 c. (50 g.) unsweetened shredded coconut, toasted -; 1/2 tsp. baking powder -; 1/2 tsp. ground cinnamon -; 1/2 tsp. kosher salt -; 1/4 tsp. ground nutmeg -; 1 c. (2 sticks) unsalted butter -; 2/3 c. (65 g.) granulated sugar -; 1 large egg, lightly beaten -; 1 tsp. pure vanilla extract -; 1 c. (115 g.) powdered sugar -; 2 tbsp. creme de coco -; 4 tsp. white rum -; 1/2 c. (30 g.) unsweetened coconut flakes, toasted -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coquito Cookies

1. 1 3/4 c. (210 g.) all-purpose flour -

2. 3/4 c. (50 g.) unsweetened shredded coconut, toasted -

3. 1/2 tsp. baking powder -

4. 1/2 tsp. ground cinnamon -

5. 1/2 tsp. kosher salt -

6. 1/4 tsp. ground nutmeg -

7. 1 c. (2 sticks) unsalted butter -

8. 2/3 c. (65 g.) granulated sugar -

9. 1 large egg, lightly beaten -

10. 1 tsp. pure vanilla extract -

11. 1 c. (115 g.) powdered sugar -

12. 2 tbsp. creme de coco -

13. 4 tsp. white rum -

14. 1/2 c. (30 g.) unsweetened coconut flakes, toasted -

How to cook deliciously - Coquito Cookies

1. Stage

Preheat oven to 350°. Line a rimmed baking sheet with parchment.

2. Stage

In a medium bowl, whisk flour, shredded coconut, baking powder, cinnamon, salt, and nutmeg until combined.

3. Stage

In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium-high speed until pale and creamy. Beat in egg and vanilla, then fold in dry ingredients just until combined.

4. Stage

Using a 1-ounce cookie scoop, scoop dough into 2 tablespoon-sized balls and arrange on prepared sheet, spacing 1" apart. Flatten into 1/4"-thick coins about 2" wide. (The easiest way to do this is to use a flat measuring cup or drinking glass, slightly dampened with water.) Chill 10 minutes.

5. Stage

Bake cookies until edges are light golden, 12 to 14 minutes. Let cool 5 minutes on sheet, then transfer to a wire rack and let cool completely.

6. Stage

In a small bowl, whisk powdered sugar, creme de coco, and rum to form a thick glaze.

7. Stage

Spread glaze over cooled cookies, allowing a little to drip over the edges. Sprinkle with coconut flakes.