This Recipe is Shared by Culinary.net
1/2 cup of shortening
1 cup of granulated sugar
1 large egg
1 teaspoon of vanilla extract
2 1/2 cups of all-purpose flour
1/4 teaspoon of salt
1/2 teaspoon of baking soda
1/2 cup of Greek yogurt
3 3/4 cups of confectioners’ sugar
1/2 cup of softened butter
3 tablespoons of milk
2 teaspoons of coconut extract
1 cup of shredded coconut
Preheat your oven to 400°F.
In a mixing bowl, cream together the shortening, sugar, egg, and vanilla extract until smooth.
In another bowl, sift the flour, salt, and baking soda together. Gradually mix this dry blend into the wet ingredients, alternating with the Greek yogurt.
Dust a clean surface with flour and roll out the cookie dough. Use a jar lid or biscuit cutter to cut out round cookie shapes.
Bake the cookies for 8 minutes, then transfer them immediately to a cooling rack.
In a medium bowl, on a low setting, combine the powdered sugar, butter, milk, and coconut extract. Once combined, beat on high speed until the frosting is light and fluffy.
Frost the cooled cookies generously. Place shredded coconut in a small bowl and gently press the frosted side of the cookies into the coconut.
Keep the cookies stored in an airtight container.
For additional cookie ideas, check out culinary.net.
