Creamy Coconut Cookies
By Anne L. Watson, from Baking with Cookie Molds.
A soft, cakelike cookie with a natural coconut taste. The dough is very easy to handle, and the cookies are pale, so they’re a good choice for small or intricate molds.
Metric measurements given here are not exact conversions but approximations, usually rounded to the nearest five units. Also given in parentheses are U.K. equivalents to U.S. ingredients and terms.
1/2 cup (115 grams) unsalted butter or margarine
1 large egg
1 cup (235 milliliters) canned cream of coconut (See notes below.)
2 teaspoons coconut extract
1/2 teaspoon vanilla
1/2 cup (100 grams) sugar
1/4 teaspoon salt
About 4 1/2 cups (630 grams) all-purpose flour (plain flour)
- Melt the butter and set aside.
- Beat the egg in a large bowl until yolk and white are fully mixed.
- Mix the cream of coconut, coconut extract, and vanilla. Add to the egg and beat until well mixed.
- Mix the sugar and salt. Add to the egg mixture and beat until well mixed.
- Add the melted butter slowly and beat until well mixed.
- Add flour slowly until the mixture is solid enough to knead.
- Transfer to your work surface and knead in more flour to make a soft, slightly sticky dough.
- Wrap or cover the dough and refrigerate for up to 1/2 hour—until it’s firm but still flexible.
- Roll and form the dough with a cavity mold [according to the directions for Anne’s Lemon Cookies, or with an impression mold according to the directions in the chapter “More about Molds,” in Baking with Cookie Molds].
- Refrigerate the cookies while you preheat the oven to 350°F (175°C), or lower for especially thick cookies.
- Bake for 10 to 15 minutes or until the edges have slightly browned and the top has begun to firm up.
Cream of coconut is a sweetened mixture used in drinks and desserts. It is not to be confused with coconut cream, which is unsweetened. Like natural peanut butter, cream of coconut tends to separate, so stir to blend well before measuring.
Baking with Cookie Molds, by Anne L. Watson, Shepard Publications, 2010, 2018.
Recipes and technique to successfully make beautiful molded cookies—especially St. Nicholas, of course! Updated, expanded, and full-color edition.
From Anne L. Watson,