Are you a fan on Sugar cookies, but want something with a little more pop and texture? Then this is the perfect recipe for you! This is a twist on the classic sugar cookie recipe.  These tropical delights are great cut out cookies because they hold their shape, they don't spread when cooking, and there is no chilling required!  

Since this dough holds it shape so well,  you can use detailed cookie cutters if you want.  However, because they have a rough texture due to the coconut, I would not recommend using them for fancy icing decorations. They can still be frosted or drizzle them with some melted chocolate if you want or even add edible food coloring to make them festive or playful. 

Ingredients :

2 cups flour
2/3 cups sugar
1/2 cup unsalted butter soften 
1/2 cup shredded coconut
2 tbsp sour cream Room temperature
2 egg yolks from large eggs room temperature 
1 tbsp vanilla extract
1/8 tsp salt

1. Preheat oven to 350 

2.  In a mixing bowl, cream together the butter and sugar.

3. Add egg yolks, one at a time, while continuing to mix.

4.  Add sour cream and vanilla extract and mix until thoroughly combined.

5.  Add flour and salt and mix until you end up with a weird lumpy mixture. Once it has reached this stage it is easier to just use your hands to knead into sugar cookie dough.

6. Roll this dough between two sheets of wax paper. Remove the top sheet of wax paper.
Sprinkle shredded coconut and spread it all over the flattened cookie dough.
Put the wax paper sheet back on top again and roll it one last time. We want to make sure to push the coconut into the dough.

7. Use cookie cutters to cut out shapes. If you do not have cookie cutters, take an empty glass and cut out round cookies.

8. Bake at 350 degrees for 8-9 minutes. Your cookies are ready when they are light golden brown around the edges.

9. Sit back and enjoy your creation! 

Let me know how your cookies came out from this recipe!

As always, Happy Baking!

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