WIC Approved Coquito Cookies

Original recipe linked.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees.

Step 2

With your hand mixer or in a stand mixer, blend margarine and sugar until light and fluffy (about 1 minute).

Step 3

Scrape down the sides of the bowl. Add egg, vanilla and rum. Beat for 1 minute.

Step 4

In a medium sized bowl, whisk together all dry ingredients. Add to the wet ingredients and mix only until combined.

Step 5

Using a spatula or your hands, move the dough around to mix in any dry ingredients on the bottom of the bowl.

Step 6

Portion dough into 2 tbsp sized balls. Press the dough in your hands before rolling to prevent crumbling. Roll into balls.

Step 7

Place dough balls onto lined cookie sheets at least 2 inches away from each other.

Step 8

With the palm of your hand, flatten the dough ball to about 1/4 in thickness. Smooth out any cracks that may happen.

Step 9

Bake for 12 minutes, rotate pan and bake for 2 more minutes or until the edges are golden brown.

Step 10

Let cool completely before frosting.

Step 11

Mix together coconut milk and rum. 1/4 cup at a time, add your powdered sugar until thick. Not quite a buttercream thickness but not runny at all is what you want. You may not need all of your powdered sugar. However, I did.

Step 12

Using a spoon or off set spatula, frost all of your cookies. Top with toasted almond and coconut if desired.

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