Hetal Vasavada’s Tropical Cocktail Cookies

Directions

1. 1

   In a large bowl, combine flour, baking powder, shredded coconut, coconut cream powder (if using) and salt; whisk to combine. Set aside.
2. 2

   In a separate large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well to combine. Gradually beat dry mixture into creamed mixture.
3. 3

   Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
4. 4

   Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut with a floured cookie cutter. Place 1 inch apart on parchment-lined baking sheets. Freeze for 10 minutes.
5. 5

   Bake until edges are light brown, 7-8 minutes. Remove from pans to wire racks and cool completely.
6. 6

   For Pina Colada Cookies: Combine confectioners' sugar, pineapple juice and meringue powder (if using) in a shallow dish. Dot yellow food coloring over icing. Dip each cookie face down into icing; shake off excess. Sprinkle with shredded coconut. Let icing set for 1-2 hours before serving.
7. 7

   For Coconut Lime Cookies: Combine confectioners' sugar, lime juice and meringue powder (if using) in a shallow dish. Dip each cookie face down into icing; shake off excess. Sprinkle with lime zest and green sanding sugar, if using. Let icing set for 1-2 hours before serving.