SOFT COCONUT COOKIES RECIPES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in extracts and eggs, one at a time. In another bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. , Drop dough by rounded tablespoonfuls 3 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown, 8-10 minutes. Remove from pan to wire racks; cool completely., For frosting, beat butter, confectioners' sugar, extract and enough water to reach desired consistency. If desired, tint with food coloring. Spread over cookies.

Steps:

• Combine the flour, baking powder, and salt in a medium-sized bowl and set aside.
• Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light in color and fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined.
• Add the flour mixture and mix until the dough comes together and is combined. Do not over mix.
• Wrap dough with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• Once chilled, preheat your oven to 350°F (180° C). Then line a cookie sheet with parchment paper and set it aside. NOTE: The number of batches will depend on how large/small you want your cookies.
• Roll the cookies into 1 tablespoon balls. Place the dough balls about 2 inches apart on the prepared cookie sheet and press down with the palm of your hand to create a 1/4-inch-thick cookie.
• Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
• Make the Icing: