Over the weekend we started in big time on the Christmas cheer. The Christmas tree went up and cookies were baked. Lights were strung on the eaves of the garage even though earlier in the week Armando swore we weren’t going to put up Christmas lights outside. I believe there was a, “I don’t have time for that” and there might have been a “we don’t have the” …..name some random thing you might have to run to the hardware store to get in order to put up Christmas lights on the exterior of the house.
Anyway, we’re feeling down right festive. I especially love the new addition to the Christmas cookie rotation. We typically make a traditional Christmas sugar cookie dough to roll and cut and decorate but I found these absolutely adorable ninja cookie cutters and I wanted to make a dough special for my little ninja in his favorite flavor.
He loves anything coconut and due to the butter Armando can’t eat the traditional dough anyway so I went full coconut with coconut oil, sweetened flakes of coconut, and even a dash of coconut milk to make the ultimate coconut cookie that can be rolled and cut into any shape you please–even ninja.
The coconut oil makes the dough a bit finicky so it will need to be chilled, but not for too long otherwise it becomes crumbly, so there’s a middle ground that just takes a bit of practice to get used to. Steer on the thicker side when rolling out the dough to make it easier on yourself. The lime icing is subtle but is the perfect consistency for decorating and has a nice gloss when it dries. If you’d like more lime flavor add the zest of the lime as well, although then it won’t be perfectly white any more.
What’s your favorite Christmas cookie recipe?
- 1 cup extra-virgin coconut oil
- ½ cup granulated sugar
- ½ cup sweetened, flaked coconut
- ¼ cup powdered sugar
- ½ teaspoon salt
- 2 egg yolks (save whites for icing)
- 2 cups all-purpose flour
- 2 tablespoons coconut milk
- 4 cups (1-1 pound box) powdered sugar
- 2 egg whites
- 5 teaspoons lime juice
- Combine coconut oil, sugar, and flaked coconut in the bowl of a food processor fitted with the blade attachment. Pulse a few times until coconut is ground and mixture feels like sand.
- Add remaining ingredients and blend until mixture forms a ball, about 1 minute.
- Divide dough into two pieces. Flatten into disks and roll each disk about ½-1/4 inch thick between two pieces of parchment paper. Place on a baking sheet and refrigerate for 20 minutes.
- Heat oven to 375°F.
- Cut dough into shapes and place an inch apart on parchment-lined baking sheet. Gather scraps and re-roll.
- Bake 10-12 minutes or until dry in the middle. Let cool completely before frosting.
- Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low just until comes together then increase speed to high until smooth.
One More Thing
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