Coconut Snowflakes

Coconut Snowflakes
Coconut Snowflakes

PREP TIME

60

minutes

TOTAL TIME

80

minutes

SERVINGS

24

servings

PREP TIME

60

minutes

TOTAL TIME

80

minutes

SERVINGS

24

servings

Ingredients

  • 2 1/2

    cups flour

  • 1/2

    tsp. baking powder

  • 3/4

    tsp. salt

  • 2

    sticks plus 5 tbsp. (10.5 oz.) unsalted butter, at room temperature

  • 1

    cup granulated sugar

  • 2

    eggs, at room temperature

  • 1

    tsp. coconut extract

  • 1/2

    tsp. pure vanilla extract

  • 2 2/3

    cups confectioners’ sugar

  • 4

    tbsp. half-and-half

  • 1

    tsp. fresh lemon juice plus 2 tsp. lemon zest

  • White sparkling sugar, for decorating

  • 1

    cup shredded sweetened coconut

Directions

In a medium bowl, sift together the flour, baking powder and 1/4 tsp. salt. 2. Using an electric mixer, cream 11 tbsp. butter and the granulated sugar on medium-low speed until fluffy, 3 minutes. Beat in the eggs and the extracts, scraping the bowl, for 2 minutes. Mix in the flour mixture in 2 batches on low speed. 3. Divide the dough between 2 pieces of plastic wrap. Using the wrap to help, shape the dough into 2 disks and seal. Chill for 2 hours. 4. Meanwhile, using the mixer, beat the remaining 10 tbsp. butter, 1/2 tsp. salt, the confectioners’ sugar, half-and-half, lemon juice and lemon zest on low speed until smooth. Beat on high speed until fluffy, about 2 minutes. Chill the filling. 5 Position racks in the upper and lower thirds of the oven; preheat to 375°. Line 4 cookie sheets with parchment. Working with 1 dough disk at a time, roll out on a floured surface to 1/8 inch, rotating the dough as needed. Using a 2 1/2-inch cutter, cut out cookies. Divide the cookies among the pans, chilling the pans as you work. 6. Sprinkle the cookies with the sparkling sugar. Bake 2 pans at a time, switching them halfway through cooking, until the edges brown, about 8 minutes. Transfer the cookies to a rack; let cool. 7. Spread the bottom of 1 cookie with 1 tsp. of the filling. Sandwich with another cookie. Use your fingers to scoop and press the coconut onto the filling. Chill for about 30 minutes.

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