Soft, puffy, melt-in-your-mouth Coconut Amish Sugar Cookies! These are super simple and make an enormous batch! With coconut extract in the cookie dough, coconut icing on top, and toasted coconut to garnish, these Coconut Amish Sugar Cookies are loaded with coconut from top to bottom. A wonderful springtime and Easter cookie!
In a large mixing bowl, beat the butter, oil, and sugars until combined.
Beat in eggs and extracts.
In a large bowl, whisk together flour, baking soda, and cream of tartar.
Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
Line baking sheets with parchment paper or silicone baking mats.
Drop dough by teaspoonfuls onto baking sheets.
Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
Remove to wire racks to cool completely.
In a medium bowl, whisk together melted butter, extracts, milk, and powdered sugar until smooth. Add additional powdered sugar, if needed, to achieve desired consistency. Thick, but spreadable, and won't run off the cookie!
Spread icing over cookies, and sprinkle with toasted coconut.
Allow to set.
These are good for up to a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though.
These freeze really well - even iced. But make sure to allow iced cookies to set before freezing, and separate layers of cookies with wax paper or parchment paper!