A Vegan Coconut Sugar Cookie
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.
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.
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.
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 Flavororganics Organic Coconut Extract
13-ounces Jarrow's Extra Virgin Coconut Oil
(buy at iHerb.com for the lowest price)
measuring cups & spoons
Cuisinart Stand Mixer
insulated cookie sheets
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.
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.
Add 1/2 cup of lite coconut milk.
Add coconut extract.
Slowly add flour until blended... do not over process.
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.
The Coconut Sugar Cookie logs can also be frozen for use at another time.
The Coconut Sugar Cookie Circles Cut from Refrigerated Log.
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.
Slice the logs into 1/4 inch thick circles and place on a parchment lined cookie sheet.
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.
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
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.
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
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
Cuisinart Stand Mixer
measuring cups & spoons
plastic wrap or plastic storage containers
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.
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.
Divide the basic recipe into medium size bowls and whisk in the colors as desired.
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
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!!!!
Vegan Royal Icing
Ruby Poached Pears