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1/2
cup butter, softened
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3/4
cup sugar
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1
egg
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3
tablespoons milk
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1
teaspoon vanilla
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1 1/2
cups all-purpose flour
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1
cup coconut
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1
recipe Pink Frosting
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Toasted coconut
1. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and coconut with a wooden spoon.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degrees F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks and cool. Working with one cookie at a time, spread with Pink Frosting and sprinkle with toasted coconut. Makes 24.
- Make Ahead Tip Bake and cool cookies completely. Do not frost. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month. Thaw before frosting.
Yield: 1 recipe
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2
cups powdered sugar, sifted
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red food coloring
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1
- 2
tablespoons milk
Combine sifted powdered sugar, a few drops red food coloring, and enough milk (1 to 2 tablespoons) to make of spreading consistency.
- Servings Per Recipe 24,
- Calories 135,
- Protein (gm) 1,
- Carbohydrate (gm) 22,
- Fat, total (gm) 5,
- Cholesterol (mg) 19,
- Saturated fat (gm) 3,
- Sodium (mg) 43,
- Percent Daily Values are based on a 2,000 calorie diet
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