A super easy, yummy cookie with a spring touch! This dough results in chewy cookies with full coconut flavor. On top is a very light rose icing that make these melt in your mouth. There is loads of coconut in these with desiccated coconut, coconut oil and coconut sugar.
Vegan and easy to make
Notes
– Freezing after the dough is mixed is key to reduce cookie spread. They will spread a bit though.
-Keep a watch on these, I took mine out after 8 minutes but dependent on the size of your cookeis/oven this could vary.
-I used a very light hand of the rose icing, it didn’t overpower the coconut taste which resulted in a nice balance.
-I use Chefmaster natural colors. I love added a pop of color without the chemically ingredients!
[lt_recipe name=”Coconut Rose Cookies with Rose Icing (Vegan)” summary=”Easy to make thin chewy cookies with full coconut flavor and rose icing” servings=”12-14 cookies” total_time=”1H 10M” print=”yes” ingredients=”For cookies:;1 cup whole wheat pastry flour;1 cup desiccated coconut;1 tbsp baking powder;1/2 tsp baking soda;1/4 cup coconut oil (room temperature);1/2 cup coconut sugar;1/4 tsp almond extract;1/4 tsp vanilla extract;1/4 cup plant milk;dash of salt;;For rose glaze:;1 cup powdered sugar;1/2 tsp rose water;2 tbsp soy milk;Pink food color (optional);Dried rose petals (optional, for garnish)” ]1. Combine dry ingredients for coconut cookie. Add in wet ingredients and combine. Wrap dough in plastic and freeze for 30 minutes.;2. Take out dough and roll out to about 1/4 inch and use cutters to make cookies using all the dough.;3. Place cookies on parchment lined sheet and freeze again for about 15 minutes. Preheat oven to 325F.;4. Pop cookies in the oven for 8-11 minutes. They should be light brown around edges then they are ready to take out to cool.;5. Mix ingredients for icing. Once cookies are cooled drizzle icing on top and serve![/lt_recipe]