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® Coconut Milk and GOYA® Cream of Coconut. 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
Ingredients
Cookies:
2¼ cups
<p><span>all-purpose flour</span></p>
1½ tsp.
<p><span>baking powder</span></p>
¼ tsp.
<p>salt</p>
¼ tsp.
¼ tsp.
<p><span>ground nutmeg</span></p>
¾ cup
butter, at room temperature
¾ cup
<p><span>granulated sugar</span></p>
1
<p><span>egg</span></p>
1 tbsp.
1 tsp.
<p><span>vanilla extract</span></p>
Icing:
1½ cups
<p><span>cups icing sugar, sifted</span></p>
2 tbsp.
2 tbsp.
1 tbsp.
<p><span>white rum, optional</span></p>
pinch GOYA® Ground Cinnamon
<p><span>pinch salt</span></p>
Directions
Cookies
Step 1
<p>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.</p>
Step 2
<p>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).</p>
Step 3
<p>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.</p>
Step 4
<p>In bowl, whisk together icing sugar, coconut milk, cream of coconut, rum, cinnamon and salt.</p>
Step 5
<p>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.</p>
<p><strong>Notes:</strong></p>
<p>Sprinkle iced cookies with toasted coconut if desired.</p>
<p>Substitute brandy or whisky for rum. Alternatively, for an alcohol-free glaze, substitute 1 tsp. vanilla extract.</p>
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Iced Coquito Cookies
Prep Time: 10m
Total time: 30m
Yields: 32 Cookies
<p>If you are a fan of <em>Coquito</em> 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.</p>
Ingredients
Cookies:
2¼ cups
<p><span>all-purpose flour</span></p>
1½ tsp.
<p><span>baking powder</span></p>
¼ tsp.
<p>salt</p>
¼ tsp.
¼ tsp.
<p><span>ground nutmeg</span></p>
¾ cup
butter, at room temperature
¾ cup
<p><span>granulated sugar</span></p>
1
<p><span>egg</span></p>
1 tbsp.
1 tsp.
<p><span>vanilla extract</span></p>
Icing:
1½ cups
<p><span>cups icing sugar, sifted</span></p>
2 tbsp.
2 tbsp.
1 tbsp.
<p><span>white rum, optional</span></p>
pinch GOYA® Ground Cinnamon
<p><span>pinch salt</span></p>
Directions
Cookies
Step 1
<p>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.</p>
Step 2
<p>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).</p>
Step 3
<p>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.</p>
Step 4
<p>In bowl, whisk together icing sugar, coconut milk, cream of coconut, rum, cinnamon and salt.</p>
Step 5
<p>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.</p>
<p><strong>Notes:</strong></p>
<p>Sprinkle iced cookies with toasted coconut if desired.</p>
<p>Substitute brandy or whisky for rum. Alternatively, for an alcohol-free glaze, substitute 1 tsp. vanilla extract.</p>
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Krista