Coconut-Frosted Sugar Cookies with Strawberry Hearts

Coconut-Frosted Sugar Cookies with Strawberry Hearts

This YouTube video has 1.2 million hits.

I think I’m responsible for at least half of them.

Coconut-Frosted Sugar Cookies with Strawberry Hearts

Lately I’ve been obsessed with this band Lake Street Dive. It’s a group of students who met at music school and then started a mowtown-meets-jazzy-soul-pop band. (YOU try to find a better description for their sound). (Also, I told you I’m obsessed with Motown lately.)

strawberry Collage

I think Eric noticed that I’ve got this song on repeat, because he came home the other day telling me to clear my calendar on March 14, he had a surprise for me. But he didn’t even make it an hour before I guessed that it was a concert, and I was pretty much bouncing off the walls when I figured out we would be seeing Lake Street Dive. I think…I think he loves me.

Pretty much the best Valentine’s Day ever. A month late but way better than eating food in a crowded room with a bunch of people I don’t know on the worst night of the year to go out to dinner. (I’ve got a show-stopper 30 minute meal coming up soon so that you too can avoid the restaurant bustle, be on the lookout.)

Coconut-Frosted Sugar Cookies with Strawberry Hearts

The concert is already sold out, which is no surprise. Check their tour dates if you love awesome music. If you don’t, go back to being sad. You can also catch them on The Colbert Report tomorrow night, and their new album comes out in a couple weeks.

Okay, that’s my shameless plug to try to make you a cooler person. On to the cookies.

Coconut-Frosted Sugar Cookies with Strawberry Hearts

My sister-in-law Clairice has been trying to get me to make these cookies for like 3 years. I’m not even kidding. She has gushed about this cream cheese coconut frosting so many times I felt like I didn’t even need to look at the recipe, it was already there in my head.

She was right. These cookies are freaking amazing. I could NOT stop eating them. I made like 3 or 4 batches to get the dough just right, so I literally had these cookies coming out my ears. They are gone now, because I ate them ALL.

Coconut-Frosted Sugar Cookies with Strawberry Hearts

You might be thinking that the strawberry is on there to be cute. And it’s true, I mean it is Valentine’s Day after all. But seriously. Even if you make this some other time. Don’t skip the strawberry. It totally makes it. It’s kind of like eating a mini-fruit-pizza. Ain’t nothin’ wrong with that.

The cookie is soft. When you break off a piece it does not snap (unless you have over baked it). Even if you do over bake it, there is a solution. Frost it and let it sit for an hour or two. It will be soft in no time.

Coconut-Frosted Sugar Cookies with Strawberry Hearts

Did I mention that there is no refrigeration required? You can have this sweet deliciousness in your mouth in about 30 minutes. Oh, and none of this fussy rolling-out business. All you have to do is smash balls of dough with a glass. Yes please. (There are some how-to shots below.)

Coconut-Frosted Sugar Cookies with Strawberry Hearts

P.S. My friend Courtney over at Neighbor Food is hosting a Galentine’s Day Party on the 13th. That’s right, Valentine’s Day for all your gals!! Me and a bunch of other awesome bloggers are all making something just for the gals that day. I’ve got something truly awesome to share with you, so stay tuned! In the meantime, check out the Galentine’s Day Pinterest board.

P.P.S. Thanks to all who entered my OvenArt giveaway last week! Lacey K. was the winner. Congrats Lacey!

Do you guys give up? Or are you thirsty for more?
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Coconut-Frosted Sugar Cookies with Strawberry Hearts

Yield: Makes about 30 cookies

Ingredients

    For the cookies:
  • 1/2 cup salted butter, softened
  • 6 tablespoons (1/4 cup + 2 tablespoons) vegetable oil
  • 1/2 cup + 2 tablespoons white sugar
  • 6 tablespoons (1/4 cup + 2 tablespoons) powdered sugar
  • 1 tablespoon good quality vanilla
  • 1 egg
  • 2 and 3/4 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tarter
  • 1/2 teaspoon salt
  • 1/4 cup white sugar
  • pinch salt
  • For the frosting:
  • half stick (4 tablespoons) unsalted butter, softened
  • 8 ounces cold cream cheese, cut into chunks
  • 1 teaspoon coconut extract
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • Strawberries, to top with

Instructions

  1. Preheat you oven to 350 F.
  2. In a stand mixer or with an electric mixer, beat the butter until smooth and creamy.
  3. Add the vegetable oil, white sugar, powdered sugar, vanilla, and egg, and beat until fluffy, at least 2 minutes.
  4. Add the flour to the bowl, but don't mix it in. Make a well in the center of the flour and add the baking soda, cream of tarter, and salt. Stir it in with a small spoon, then beat the flour mixture in until just combined. The dough is on the drier side.
  5. Using your hands or a cookie scoop, form the dough into balls about 1 1/2 tablespoons each. (Or any size, as long as they are uniform.) Line them up on a cookie sheet (you don't need to grease it).
  6. In a shallow bowl, combine the 1/4 cup sugar with a pinch of salt. Get your fingers wet and rub them on the bottom of a glass. Dip the glass into the sugar, then smash each cookie. You want them to be flat, but not so flat that they bake crispy. See photos.
  7. Bake in the preheated oven for 6-7 minutes. Take them out when they are not quite brown on the edges, and still a little shiny on top (just a little bit).
  8. Let cool for a few minutes, then transfer to a wire rack and cool completely.
  9. Meanwhile, make the frosting. Using your stand mixer or electric beaters, beat the softened butter and cream cheese until smooth, at least 1 minute.
  10. Add the coconut extract and salt.
  11. Add the 2 cups powdered sugar and beat until smooth.
  12. Frost each cookie. Top each cookie with a strawberry heart (see photos).

Notes

I used 1/3 less fat cream cheese in the frosting, still tastes awesome!

http://thefoodcharlatan.com/2014/02/04/coconut-frosted-sugar-cookies-strawberry-hearts/

Source: adapted from Vintage Revivals. Frosting recipe adapted from my sister-in-law Clairice.

Coconut-Frosted Sugar Cookies with Strawberry HeartsUse about 1 1/2 tablespoons of dough per cookie. Or more, just as long as they are uniform. Adjust baking times, of course.

Coconut-Frosted Sugar Cookies with Strawberry HeartsLine them up a couple inches apart.

Coconut-Frosted Sugar Cookies with Strawberry HeartsDip your glass in some sugar…

Coconut-Frosted Sugar Cookies with Strawberry Hearts…and smooooosh. I like the dough to be a tiny bit less than half an inch thick.

Coconut-Frosted Sugar Cookies with Strawberry HeartsTake them out when they are still shiny on top but set on the edges. This will help them stay soft for days.

Coconut-Frosted Sugar Cookies with Strawberry HeartsWhip up your frosting and try not to eat it all with  a spoon. Seriously, coconut extract does something magical when it’s added to cream cheese.

Comments

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Comments

  1. Kris says

    Wow! Can we make these again next week? I so want to eat them!

    Also, thank for the plug about the band. I think we watched some youtube videos of them last time we were together. I will be sure and download their album.

    See you soon!

  2. Mary says

    Thanks for sharing this fantastic group…..love the song! Have a fun time at their concert. The recipe is one my husband will go wild for… loves sugar cookies. Also, love your cookie scoop, where can it be found?!? Thanks for sharing this post!

    • says

      I’m so glad I’ve made a convert of you Mary! Seriously this whole post was worth it just for you saying that :) Aren’t they awesome?! And definitely make these cookies for your husband if he is a sugar cookie lover, you can’t beat a 30 minute no-roll sugar cookie right?

      I honestly have no idea where I got the cookie scoop, although I’m guessing Bed Bath and Beyond? I found this one on Amazon, looks the same I think. The brand on the one I have is Chip Clip.

  3. says

    Oh my, I’m drooling, for realls! I need to bake these. But I need one of those cookie scoops first! I’ve heard of the group, but I’ll def check them out. How sweet of your hubby to score you tickets! Let us know how it is in March :)
    Chels recently posted…Tuesday’s Tidings!My Profile

    • says

      Thanks Erin! I know, the frosting is killer. Somehow my daughter ended up with the (unwashed) teaspoon I used to measure the extract after making this, and we were “making a cake” with it later, and I kept lifting it to my nose to sniff it. Like a freak. But it smells so good!

      Thanks for stopping by and commenting Erin!

    • says

      Thank you Jessica! I just love how easy it is. I have a hard time getting into time consuming holiday dessert stuff, you know? I can handle cutting a strawberry. I was just on your blog last night checking out your baguettes! (okay that totally sounds like an innuendo. *snicker*) But really, nothing makes me crave carbs more than a classic baguette. Yum. Thanks for stopping by and commenting Jessica!

  4. says

    You are slowly, but surely, turning me into a dessert girl. My children thank you.
    Also, I was on Pinterest the other day and not one, but TWO of my friends had pinned a recipe of yours. It’s official- you’re famous.
    Ami recently posted…Around here.My Profile

    • says

      I’m just doing doing what I can to help out child obesity rates. Not that your children are obese. But I have dreams for them.

      And famous?? I don’t know about that. They probably just follow you and know that you have great taste :)

    • says

      Thanks Rachel! Glad I’m not the only one who loves coconut extract. And I’ll tell you a secret, it was only imitation extract…shhh!! Guess I’m not picky :) Heading over to check out your English Muffins! Can’t ever get enough of those!

  5. Anne says

    I made these today. All four adults in this house liked them very much…but uh oh. After boxing up some for a friend and passing samples for tasting all around, there were not many left. Time to bake some more! So easy! In WV, at this time of year, we don’t have strawberries that look anything like yours, but these cookies can stand alone without them, until May. Keep on baking, cooking, and sharing!

    • says

      I’m so glad you guys liked them Anne!! It’s pretty dangerous to have something so delicious be so quick to make :) I’m glad you still liked them without the strawberries…that frosting could stand by itself, honestly :) Thanks for commenting Anne! I love hearing from you!

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