Recipe Provided by Culinary.net
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup Greek yogurt
3 3/4 cups powdered sugar
1/2 cup butter
3 tablespoons milk
2 teaspoons coconut extract
1 cup shredded coconut
Preheat the oven to 400°F.
In a mixing bowl, cream together the shortening, sugar, egg, and vanilla extract until smooth.
In another bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mix to the wet ingredients, alternating with the Greek yogurt.
Lightly flour a surface and roll out the cookie dough. Use the rim of a jar or a biscuit cutter to form round cookie shapes.
Bake for 8 minutes, then transfer cookies to a cooling rack immediately.
In a medium bowl, combine powdered sugar, butter, milk, and coconut extract with a mixer set to low speed until well mixed. Increase speed to high and beat the mixture until smooth and fluffy.
Apply the frosting generously onto the cooled cookies. Place shredded coconut into a small bowl and dip the frosted side of each cookie into the coconut.
Keep stored in an airtight container.
For additional cookie ideas, check out culinary.net.
