Coquito Cookies
Prep Time
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Try these Coquito Cookies! Inspired by the classic Puerto Rican holiday drink, they’re packed with coconut and warming spices, then topped with coconut-rum icing.
2 ¾ cups all-purpose flour (spooned & leveled)
¾ tsp salt
½ tsp ground cinnamon
½ tsp fresh ground nutmeg
¼ tsp baking powder
¼ tsp baking soda
¾ cup unsalted butter, at room temperature
3 tbsp coconut cream
¼ cup light corn syrup
½ cup granulated sugar
1 large egg
1 ½ tsp vanilla extract
½ tsp rum extract (or 1 Tbsp rum)
Icing
3 tbsp coconut cream
¼ tsp rum extract (optional)
1 cup icing sugar, sifted
⅛ tsp ground cinnamon
⅛ tsp freshly ground nutmeg
¾ cup sweetened flaked coconut, toasted (see tip)
2 ¾ cups all-purpose flour (spooned & leveled)
¾ tsp salt
½ tsp ground cinnamon
½ tsp fresh ground nutmeg
¼ tsp baking powder
¼ tsp baking soda
¾ cup unsalted butter, at room temperature
3 tbsp coconut cream
¼ cup light corn syrup
½ cup granulated sugar
1 large egg
1 ½ tsp vanilla extract
½ tsp rum extract (or 1 Tbsp rum)
Icing
3 tbsp coconut cream
¼ tsp rum extract (optional)
1 cup icing sugar, sifted
⅛ tsp ground cinnamon
⅛ tsp freshly ground nutmeg
¾ cup sweetened flaked coconut, toasted (see tip)
Directions
1In a bowl, whisk together the flour, salt, cinnamon, nutmeg, baking powder and baking soda. Set aside.
2In a large bowl, using an electric mixer on medium speed, beat together the butter, sugar and corn syrup until creamy, 1 to 2 mins. Beat in the egg, coconut cream, and vanilla, and rum extract scraping the bowl after each addition.
3Beat in the flour mixture on low speed. Scrape onto lightly floured work surface; divide in half. Wrap in plastic wrap and press into a disc; chill until firm enough to roll, about 1 hour.
4Preheat oven to 350°F. Line two baking sheets with parchment paper.
5Place one dough between two sheets of parchment paper and roll to ¼-in. thickness. Chill. Using a 2 to 2 1/4-in. round cookie cutter, cut out rounds and transfer to prepared baking sheets, rerolling scraps).
6Bake until edges are light brown, 9 to 10 mins. Transfer to rack to cool completely.
7 Icing: In small bowl, whisk together icing sugar, cinnamon, nutmeg and salt. Whisk in coconut cream, the mixture should be thick enough to coat the cookies (adding more coconut cream if needed). Dip tops of each cookie into the icing, allowing the excess to drip off. Place on the rack and sprinkle with toasted coconut overtop.
Tips
1
Spread coconut on a baking sheet in a thin layer and toast in a 350°F oven for 4 mins. Stir and continue to bake until golden brown, 1 to 2 mins (watching closely).
2
Coconut cream is thick enough to spoon and richer than coconut milk imparting more flavour. Use the remaining coconut milk in sauces, curries, smoothies, oatmeal or freeze in an ice cream tray for future uses.
Disclaimer
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Personal Note
Personal Note