Recipe Provided by Culinary.net
1/2 cup of shortening
1 cup of 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 butter
3 tablespoons of milk
2 teaspoons of coconut extract
1 cup of shredded coconut
Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the shortening, sugar, egg, and vanilla extract, creaming them together well.
In a separate bowl, sift the flour, salt, and baking soda together. Gradually incorporate this dry mixture into the wet ingredients, alternating with the Greek yogurt.
Dust a flat surface with flour and roll out the cookie dough. Use a jar lid or biscuit cutter to create round cookie shapes.
Bake for 8 minutes and transfer the cookies immediately to a cooling rack.
In a medium bowl, use a mixer on low speed to blend the powdered sugar, butter, milk, and coconut extract until fully incorporated. Then, increase the speed and beat the mixture until it reaches a smooth and fluffy consistency.
Apply the frosting to the cookies. Take a small bowl of shredded coconut and press the cookies, frosting side down, into the coconut to coat.
Keep the cookies in an airtight container for freshness.
For additional cookie recipes, check out culinary.net.
