Coconut Spritz Cookies

By jeknudson

Ingredients

• 2 cups butter
• 1 cup sugar
• 2 eggs
• 1/2 cup unsweetened coconut milk
• 3 1/2 cups all-purpose flour
• 1 cup sweetened shredded coconut, finely chopped in a food processor
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• powdered sugar

Details

Servings 72
Preparation time 60mins
Cooking time 60mins
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 325 degrees F. Line baking sheets with parchment paper. Trace 2 1/2 to 3-inch circles 1-inch apart on the parchment*. Flip parchment over; set baking sheets aside.

In a large mixing bowl beat butter and sugar with an electric mixer on medium to high speed until light and fluffy. Add the eggs, one at a time, beating on low speed after each addition. Beat in the coconut milk. In a medium bowl whisk together the flour, coconut, salt, and baking powder. Add to batter; beat on low speed until combined.

Transfer batter to a pastry bag fitted with a 1/4-inch open star or round tip. Pipe in small loops around each circle, using drawn circle as a guide. Bake for 10 to 12 minutes or until edges just begin to brown. Remove and cool completely on the baking sheets. Sprinkle with powdered sugar.