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Vegan Desserts
Apple Tart
Banana Bread
Basic Vegan Sugar Cookie
Biscoff Cookies
Cappuccino Coffee
Coconut Ice Cream
Chocolate Ganache Frosting
Chocolate Pudding
Chocoolate Mousse on the Loose
Chocolate Mousse Raspberry Parfait
Coconut Cupcakes
Coconut Sugar Cookie
Crustless Pumpkin Pie
Deliriously Decadent Double
Chocolate Torte
Dessert Spring Rolls
Espresso Chocolate
Shortbread Cookies
Fired Pineapple Rounds
Fresh Peach Vegan Ice Cream
Frozen Desserts
Gluten-Free Almond Flour
Chocolate Chip Cookie
Go Bananas
Kona Joe
Double Coffee Ice Cream
Lemon Coconut Pound Cake
Lime Bars
Missionary Chocolates
- Vegan Truffles
Mousse on the Loose
Poires au Chocolat
"Chocolate Covered Pears"
Pina Colada Carrot Cake
Ruby Poached Pears
Rhubarb Sweet Sour Crispy Tart
Soyatoo Soy Whip
Store Bought Desserts
Sugar Cookie Crust
Apple Tart
Tapioca Pudding
Vanilla Cupcakes
Vanilla Bean Frosting
Vegan Royal Icing
 
 
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Jarrow Coconut Oil

Jarrow's Organic Extra Virgin Coconut Oil
I love to use Jarrow's Organic Extra Virgin Coconut Oil with this recipe because it has a beautiful fragrance. I found a great value at iHerb.com and you can save $5 if you use the coupon code, BET563 when you check out. Buy the 32 ounce size for the best savings. I promise you'll love this product!


   

 


 

 

 

 

 

Vegan Desserts
A Vegan Coconut Sugar Cookie
Coconut Vegan Sugar Cookies
Coconut Vegan Sugar Cookies

A variation on my Basic Vegan Sugar Cookie is perfect for tea time, Christmas time, or just ANY TIME! The Jarrow Extra Virgin Coconut Oil is a healthier choice for the shortening and adds a TON of FLAVOR to the cookies. Give this recipe a test drive and see what I mean. I keep several "logs" in the freezer to have on hand for a quick tea party treat or addition to fruit desert.

Oven Preparation
Preheat oven 350 degrees.

Cut Parchment Paper Liners
I cut parchment paper pieces the size of my baking sheets so that I can continue to roll out and cut my shapes and lay them  on top. When the cookies have backed, I slide the parchment paper with the cooked cookies onto cooling racks. Then I pull the awaiting cookie cutter filled parchment sheet onto the pan and it goes right into the oven.

HINT: USE A TIMER
Whatever you do, use a timer! I've burnt my share of cookies and if you use a time you won't have to go through the guilt of burning up two whole trays.

Ingredients
5 cups organic unbleached flour
4 teaspoons Bob's Red Mill Baking Powder
1 teaspoon sea salt, finely ground
2 cups sugar organic white sugar
1/2 cup coconut milk, lite (I used Trader Joe's Lite Coconut Milk)
1 tablespoon Simply Organic Coconut Extract
13-ounces Jarrow's Extra Virgin Coconut Oil (buy at iHerb.com for the lowest price)

Tools
measuring cups & spoons
Cuisinart Stand Mixer
Beater Blade
parchment paper
scissors
insulated cookie sheets
sharp knife
cookie cutters
rolling pin
cooling racks







Cuisinart Stand Mixer
Preparation

Sugar and Coconut Oil
Using the Cuisinart Stand Mixer fitted with the Beater Blade, cream the Jarrow Extra Virgin Coconut Oil and sugar together until light and fluffy.

Baking Powder and Sea Salt
Add baking powder and sea salt to the fluffy coconut oil and sugar and beat till incorporated.

Bob's Red Mill Baking PowderHINT: Baking Powder
Baking soda from the health food store is better for your body... it is aluminum-free to save those brain cells. Studies have shown that high aluminum levels are found in the brains of patients with Alzheimer’s and Parkinson’s diseases... aluminum is also linked to bone degeneration and kidney dysfunction. So begin using the aluminum free baking soda now to save those valuable brain cells.

Liquid
Add 1/2 cup of lite coconut milk.

Flavoring
Add coconut extract.

Flour
Slowly add flour until blended... do not over process.

Refrigerate
The Coconut Sugar Cookie dough needs to be refrigerated for at least 30 minutes before rolling out to cut shapes.

I like to divide the dough into three sections and roll each one into a large log and wrap with a sheet of parchment paper.

Add a layer of plastic wrap and carefully seal it and lay on a shelf in your refrigerator.

HINT: The Coconut Sugar Cookie logs can also be frozen for use at another time.

Oven Cookies
The Coconut Sugar Cookie Circles Cut from Refrigerated Log.

Bake
Make sure your oven has pre-heated to 350 degrees F. before sliding in the first two baking sheets filled with cookie cutouts.

Remove the dough log from the refrigerator and remove the coverings.
Sugar Cookies
Slice the logs into 1/4 inch thick circles and place on a parchment lined cookie sheet.
Sugar Cookies
Bake the Vegan Sugar Cookies until a light brown is seen on the edges.

Bake for 10 to 12 minutes until edges are just starting to turn a pale brown. Slide the cookie filled parchment sheets onto a cake rack to cool completely. And then slide the next parchment filled sheet onto the baking sheet and start the procedure all over again.

Shapes
If you want to use a cookie cutter, let the dough sit for 10 minutes before rolling to let it warm up a bit.

Cut the log in half and roll out the dough to 1/4" height and cut the shapes desired.

Copper Cookie Cutters
I find that copper makes for the best and strongest of cookie cutters. I hate the dirty tin coloring that occurs on cheap cookie cutters and dislike the flimsy feel too. So I've replace all my cookie cutters with COPPER!
BUY the" MINI" Star Shaped Copper Cookie Cutter

Frosting

I like to EAT FROSTING, but don't like to take a lot of time creating the end result. So I created a "flooding" type frosting that I dip the tops of the cookies into and then let them drip dry on a cake rack. I slide the cooled cookies onto the racks and place the parchment sheet beneath to catch the drips and make clean-up fast and easy. Also little kitchen helpers like to lick the drips from the sheets too! The Coconut Royal Icing Recipe is listed below.

Coconut Vegan Sugar Cookie

Presentation
Wrap individual cookies in plastic wrap, cellophane bags, plastic containers, etc. My problem is that I have to hide these cookies or they get eaten in one presentation.



Vegan Coconut Royal Icing
Ingredients
organic food coloring, your choice of colors
1 tablespoon coconut extract
1 16-ounce bag of confection powdered sugar, sifted
8 tablespoons Trader Joe or Thai Kitchen Light Coconut Milk
1 tablespoon Karo Syrup, light

Tools

small bowls
Cuisinart Stand Mixer
spatula
measuring cups & spoons
plastic wrap or plastic storage containers

Preparation
In the Cuisinart Stand Mixer fitted with the Beater Blade, add the powdered sugar and turn the machine on low.

Slowly drizzle in the coconut milk and turn the speed to high.

Beat till the mixture is smooth and no sugar lumps are present.

Drizzle in the coconut extract.

Drizzle in the Light Karo Syrup.

Coloring
If you just want white, you are done.

To add coloring, turn the machine to low and drip your favorite color into the batch and beat till you achieve the color you want.

Several Colors
Divide the basic recipe into medium size bowls and whisk in the colors as desired.

Frosting Technique
I choose a container that was large enough for the face of the finished cookie to fit against the surface of the icing.

Pick up a cooled cookie and dip it's face into the Coconut Royal Icing.

Lay the cookie on it's backside on a cake rack and allow it to dry overnight.

Star Shaped Coconut Sugar Cookies
Star Shaped Coconut Sugar Cookies

Frosting Ideas
For that professional sugar cookie presentation, you may want to make a traditional thicker frosting to pipe along the edges to create a dam to hold the flooding frosting inside the edges of the design. Then using a squirt bottle, piping bag, or a small brush, flood the Coconut Royal Icing inside the dammed edge. Sprinkle on your favorite shinny sprinkles and you've got a professional vegan coconut sugar cookie... GOOD any time of the year!!!!


Related Recipes
Vegan Royal Icing
Ruby Poached Pears
The Basic Vegan Sugar Cookie

Angels & Star

Betty Morgan, Chez Bettay, the Vegan Gourmet
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"A Coconut Vegan Sugar Cookie!"

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