Ricky Webster’s Toasted Coconut Cookie recipe

Ricky Webster’s Toasted Coconut Cookie recipe

Ingredients:

1 C toasted finely shredded coconut
2 1/2 C All Purpose flour
1 t baking powder
1 C / 8 oz unsalted butter
1 C granulated sugar
1 L egg
1 t vanilla extract
1/2 t coconut extract/ emulsian
1/2 t kosher salt

Directions:

350 degree oven
Beat butter, sugar, extracts, coconut and salt until smooth.
Add egg one until incorporated.
Add flour and baking powder and bring together, just until combined.
Divide, wrap and chill.
Roll to 1/4″ thick and cut desired shapes.
Bake on parchment spaced about 1″ apart for about 10 minutes or until edges are beginning to golden.

Royal Icing

Ingredients:

1 lb powdered sugar
2 L egg whites
Water, as needed

Directions:

Combine all ingredients in a mixing bowl fitted with paddle attachment.
On medium mix about 7 minutes until smooth fluffy and opaque.
Add water teaspoon at a time too thin to desired consistency.
If too thin try whipping longer or adding powdered sugar tablespoon by tablespoon.

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