Coconut Sugar Cookies are soft cookies with a lovely coconut flavor! Frosted with a coconut buttercream & topped with toasted coconut for a delicious coconut cookie!
In a large mixing bowl (or stand mixer), cream together butter, coconut oil, sugar, powdered sugar, milk and coconut extract.
Add eggs and mix until well combined.In a separate bowl, combine flour, baking soda, cream of tartar and salt.
Add the flour mixture to the butter mixture and mix until smooth and well combined.
Roll the dough into 1-inch balls and place on a greased cookie sheet.
Spray the bottom of a glass or measuring cup with cooking spray and then dip into a plate coated with a thin layer of sugar.
Press each ball down slightly to get the rough edge that these cookies are known for. You don’t want to smash them too thin because these cookies are best when they are thick and soft.
Bake for 8-9 minutes at 350°. Cool completely on wire racks and then frost.
Coconut Buttercream Frosting
To make the frosting, just mix the butter, sour cream, powdered sugar and extract together with an electric mixer until well combined.
Add the milk, just a little bit at a time to get the consistency that you want. Pipe or spread frosting on cookies, then top with toasted coconut.
To make Toasted coconut: add 1/4 cup sweetened flaked coconut to a nonstick frying pan over medium heat. Stir constantly. After a few minutes, coconut will begin to toast and turn light brown. Remove from heat immediately, cool, then sprinkle on cookies.