Coconut Sugar Cookies

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*Disclaimer: This post contains affiliate links. To learn more, please go here.These coconut sugar cookies are so simple and easy. Just like a regular cookie but with a little extra with coconut flour added into the mix. Coconut flour adds a nice flavor that way you don't need to add any of that fake coconut extract. You can firm the dough up in the fridge and cut out into desired shapes and even add on these super cute mermaid edible images or use whatever cookie cutter you like!Want to learn how to get images onto cookies and even cakes and chocolates? Then check out my new online edible printing course that will guide you through everything you need to know about edible printing, from start to finish! You won't regret it! Not too sure if you want to buy something so pricey if you aren't sure you'd like it? Ten you can certainly check out my array of edible paper images you buy and try out before making such a huge purchase. You can even buy these images here in my shop!

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Above are some products that I personally use and recommend for this recipe and to have for everyday use. When making these coconut sugar cookies you absolutely, no exception, have to use coconut flour! If you try to sub it out for regular flour or almond flour than they will not turn out the way they are supposed to. So please stick to the recipe or else it won't turn out for you. Coconut flour should be available at your local grocery store, otherwise I have provided a link for you to get it from amazon.

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coconut sugar cookies

these cookies are made with coconut flour which gives it a natural coconut flavor. iced with a simple buttercream makes these sugar cookies complete and perfect for a summer treat.

• 2 sticks unsalted butter (room temp)
• 2/3 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1 egg
• 1/2 tsp salt
• 1 tsp baking soda
• 3/4 cup coconut flour
• 1 cup all-purpose flour
• 1/3 cup shredded coconut

1. preheat the oven to 350 degrees F. line a pan with parchment paper. in the bowl of an electric mixer fitted with a paddle attachment cream the sugar and the butter until light and fluffy, about 1 minute. scrape down the side of the bowl and then add in the egg and vanilla. in another bowl combine the coconut flour, flour, baking soda, and salt and whisk together. scrape down the sides of the bowl then on low speed, gradually add in the dry ingredients. add in the shredded coconut. wrap the dough into cling-wrap and refrigerate for 30 minutes. roll to 1/4 inch thickness and cut out with desired shapes and bake for 8-10 minutes. enjoy as is or ice with your favorite royal icing or simple buttercream.