Iced Coquito Cookies

Name: Iced Coquito Cookies
Prep time: 10M
Total time: 30M
Yield: 32 Cookies
Cuisine: Caribbean
Ingredients: 2¼ cups all-purpose flour; 1½ tsp. baking powder; ¼ tsp. salt; ¼ tsp. GOYA® Ground Cinnamon; ¼ tsp. ground nutmeg; ¾ cup butter, at room temperature; ¾ cup granulated sugar; 1 egg; 1 tbsp. GOYA® Coconut Milk; 1 tsp. vanilla extract; 1½ cups cups icing sugar, sifted; 2 tbsp. GOYA® Coconut Milk; 2 tbsp. GOYA® Cream of Coconut; 1 tbsp. white rum, optional; Ground Cinnamon; pinch salt

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If you are a fan of Coquito or the fantastic taste of coconut, you will love these holiday cookies! Preparing them is very easy and fun thanks to two magical ingredients: GOYA® <a title="Coconut Milk Goya" href="https://goya.com/en/products/coconut-milk-goya" data-udi="https://goya.com/en/products/coconut-milk-goya">Coconut Milk</a> and GOYA® <a title="Goya Cream of Coconut" href="https://goya.com/en/products/goya-cream-of-coconut" data-udi="https://goya.com/en/products/goya-cream-of-coconut">Cream of Coconut</a>. The tropical flavor, inspired by the delicious taste of Coquito, is infused in the cookies and the glaze.

Total Time

30m

Prep Time:10m

Yields:32 Cookies

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Ingredients

Cookies:

2¼ cups

all-purpose flour

1½ tsp.

baking powder

¼ tsp.

salt

¼ tsp.

GOYA® Ground Cinnamon

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¼ tsp.

ground nutmeg

¾ cup

butter, at room temperature

¾ cup

granulated sugar

egg

1 tbsp.

GOYA® Coconut Milk

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1 tsp.

vanilla extract

Icing:

1½ cups

cups icing sugar, sifted

2 tbsp.

GOYA® Coconut Milk

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2 tbsp.

GOYA® Cream of Coconut

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1 tbsp.

white rum, optional

pinch GOYA® Ground Cinnamon

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pinch salt

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Directions

Kitchen View

Step 1

Whisk together flour, baking powder, salt, cinnamon and nutmeg; set aside. In separate large bowl, beat together butter and sugar until light and fluffy. Beat in egg, coconut milk and vanilla. Stir in flour mixture; beat just until blended. Shape dough into disk; wrap in plastic wrap and refrigerate for at least 2 hours or overnight.

Step 2

Preheat oven to 350˚F. On lightly floured surface, roll dough into 1/8-inch thickness. Using floured 3-inch round cookie cutters, cut out rounds. Place cookies on parchment paper–lined cookie sheets, about 2 inches apart (re-roll dough as needed, chilling dough if too soft to roll).

Step 3

Bake cookies, in batches, for 8 to 10 minutes or until tops are set and bottoms are lightly golden. Let stand for a few minutes in pan on rack. Let cool completely.

Step 4

In bowl, whisk together icing sugar, coconut milk, cream of coconut, rum, cinnamon and salt.

Step 5

Dip top of cookies in icing, letting excess drip back into bowl. Let stand for 15 to 20 minutes or until icing is set. Store in airtight container for up to 1 week or freeze for up to 1 month. Notes: Sprinkle iced cookies with toasted coconut if desired. Substitute brandy or whisky for rum. Alternatively, for an alcohol-free glaze, substitute 1 tsp. vanilla extract.

Products in this Recipe

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Ground Cinnamon

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Coconut Milk

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Cream of Coconut

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