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Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup Iberia raw turbinado sugar
- 1/4 cup cold butter
- 1 cup Iberia Coconut Cream
- 1/2 teaspoon Iberia vanilla extract
- 1/2 tablespoon Iberia condensed coconut milk
- 1/2 cup sweetened shredded coconut toasted
- 1 cup powdered sugar
- 1 1/2 tablespoons 2milk
- 1/4 teaspoon coconut extract
- 1/4 cup 1/2sweetened shredded coconut toasted
Ingredients
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Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment.
- Combine the flour, baking powder, salt, and sugar in a medium-size mixing bowl.
- Stir with a fork to combine.
- Grate cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it’s evenly dispersed and approximately pea-sized.
- Stir together 1/3 cup Iberia coconut cream, Iberia vanilla essence, and Iberia coconut condensed milk. Add the liquids and stir until a loose, dry dough forms.
- Portion 12-18 balls of dough onto a lined baking sheet. Bake for 18-20 minutes and remove from the oven when very barely browned on the bottom, taking care not to brown the tops of the cookies.
- Transfer the cookies to a wire rack. While the cookies cool, combine the powdered sugar, milk, and coconut extract in a small bowl and whisk until smooth.
- Drizzle the glaze over the cooled cookies and immediately sprinkle with coconut.
- Store in an airtight container.