Recipe Provided by Culinary.net
1/2 cup of shortening
1 cup of granulated sugar
1 egg
1 teaspoon of vanilla extract
2 1/2 cups of all-purpose flour
1/4 teaspoon of salt
1/2 teaspoon of baking soda
1/2 cup of Greek yogurt
3 3/4 cups of powdered sugar
1/2 cup of unsalted butter
3 tablespoons of milk
2 teaspoons of coconut extract
1 cup of shredded coconut
Preheat the oven to 400°F.
In a mixing bowl, cream together the shortening, granulated sugar, egg, and vanilla extract until well combined.
In another bowl, whisk together the flour, salt, and baking soda. Gradually mix in these dry ingredients to the creamed mixture, alternating with the Greek yogurt.
Lightly flour a surface and roll out the cookie dough. Use the bottom of a jar or a biscuit cutter to shape the dough into round cookies.
Bake for 8 minutes, then quickly transfer the cookies to a cooling rack.
In a medium bowl, combine the powdered sugar, butter, milk, and coconut extract using a mixer on low speed. Once blended, increase the speed to high and beat until the frosting is light and fluffy.
Apply the frosting to the cooled cookies. Place the shredded coconut in a shallow bowl and press the frosted side of the cookies into the coconut to coat.
Store the finished cookies in an airtight container.
For additional cookie recipes, head over to culinary.net.
