- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon coconut extract (or vanilla)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups flour
- 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 2–3 tablespoons milk
- 1 1/2 cups flaked coconut
- 1/4 cup chocolate chips
- 1/4 cup mini chocolate chips
- 1/4 cup fondant, colored orange
- Preheat oven to 350° F. Line baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy.
- Add the egg and the coconut (or vanilla) extract and continue mixing until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer speed to low and add the baking powder, salt, and flour, mixing until the dough comes together.
- Divide the dough in half and on a floured work surface, roll the dough to 1/3- inch thick Using a large round cookie cutter (3- inches in diameter) cut out the dough and place the circles onto the prepared baking sheet 1 1/2 inches apart. Re-roll the leftover dough and repeat the process, using all the dough.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until creamy. Turn mixer to low and add in powdered sugar and 2 tablespoons of milk. Mix for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in the additional tablespoon of milk if a creamier frosting is desired.
- Spread frosting on top of each cookie.
- Pour the coconut onto a plate and dip each cookie into the coconut, pressing to make sure the coconut sticks to the frosting.
- Press 2 chocolate chips into the frosting to make eyes, and press 5 mini chips into the frosting to create the mouth.
- Form the fondant into 1/2- inch cones to use as noses and press the nose into the frosting.
You can also use Orange colored taffy or Starburst instead of fondant, as it’s malleable to shape into carrot noses.
Store airtight at room temperature for up to 5 days for best freshness.