Swig Coconut Cookies

Updated at: Thu, 17 Aug 2023 03:52:57 GMT

Step 1

Preheat oven to 350-degrees. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together. Add coconut extract and slowly add in eggs. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.

Step 2

Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.

Step 3

Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

Step 4

For the frosting:

Step 5

Cream together butter, sour cream, coconut extract and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies, top with toasted coconut and serve

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