• MIX DRY INGREDIENTS  In a small mixing bowl add all-purpose flour, desiccated coconut, baking powder, baking soda, and salt. Mix and set aside.
  
• Melt: melt coconut oil for 10-15 seconds. It won’t be hot but melted.
  
• CREAM. In a separate bowl mix the sugar and melted coconut oil together.  
  
• ADD EXTRACTS Add the vanilla extract and coconut extract and beat to combine.
• INCORPORATE Add the flour mixture and milk in two parts while beating. First flour then milk and repeat.  A soft dough will form.
  
• SCOOP I use a 1 1/2 inch cookie scoop to scoop out the dough. Place on a cookie sheet lined with parchment paper.
  
• BAKE Place the cookie sheet into the preheated oven at 350F and bake until browning at the edges and slight browning on top.  It should be 10-12 minutes.  

  You’ll notice the edges are browning and a bit in the center.  You will also get golden brown bottoms.
  
• PAN BANG: If your cookies are a little puffy, simply bang the cookie sheet on the counter (wear oven mitts) about ten times and they will fall.
• COOL Remove cookie sheet from oven and let cool.  Cookies need at least 10 minutes to set up and cool.  If you try to pick them up before they may fall apart.

Rose Icing

• Mix powdered sugar, rose water, milk, and food coloring in a bowl with a whisk to form a smooth icing.
  
• DRIZZLE: Using a spoon drizzle on cooled coconut cookies. Optionally garnish with rose petals.