Pink Coconut Mini Cookies
Easter is tomorrow, are you ready for it? If you're not ready and you need some Easter inspo and fast, then check out our Easter recipes. And today, I've got another one for you. These Pink Coconut Mini Cookies are like little bunny butts!
Mini cookies are a perfect Easter snack if you have friends or family over. They are little bite sized cookies that you can just pop into your mouth, they're not messy and no plate is needed. This makes them perfect for an Easter buffet or snack table. Plus these are pretty quick to bake, so if you've waited until the last minute then this is a great recipe for today!
These coconut mini cookies are dipped in white chocolate that I colored naturally pastel pink, and then dipped into fine shredded coconut. And I do believe they look like little bunny butts. So if you are looking for a bunny butt dessert, this is definitely it. Get the recipe below for my Pink Coconut Mini Cookies.
Tips for making the best Pink Coconut Mini Cookies
• In the first step, it is crucial to mix the sugar and coconut oil until there are no chunks of coconut oil. If it's winter and your coconut oil is a solid, this will take a very long time. If it's spring or summer and your coconut oil is more loose, this won't take as long. So, don't pay attention to the time, just make sure you are mixing it until there are absolutely no chunks. If there are chunks of coconut oil and you move on to the next step, those chunks will never go away. They will then melt in the oven and create little wholes in your cookies. These spots will taste brittle and crunchy, which is not good.
• Make sure your butter is soft! The butter should be so soft that if you used it to spread onto a piece of bread, it wouldn't break or damage the bread at all. You should be able to squish it with your hand easily.
• I really recommend having a cookie scoop for this recipe. If you use your hands or a tablespoon they just don't look the same or have the same texture. The tablespoon isn't perfectly round, it's larger on one side. The scoops are perfectly round, allowing for the perfect shape and texture. You can find a .3 ounce cookie scoop here.
• Flattening these cookies is key. When you scoop them, they come out on the cookie sheet in a perfect little ball. What we're doing here, is just smashing the top of the ball. The diameter of the cookie should not change, the top should just be pushed down. I like to explain this like the old arcade game, Wack a Mole. You know when you wack the mole with the hammer, she never really retreats completely, it's just like your whacking her head down a little bit - these are just like that.
• Make sure to bake these until they are golden brown on the bottoms and edges. These are a crispy shortbread cookie, so they should be golden brown and crispy. All ovens bake a little differently, so just make sure to take note of yours and adjust accordingly. You can always bake them for 1 to 2 minutes longer and then note your times for future. Just make sure to set a timer!
Pink Coconut Mini Cookies
Makes 40 to 45
Dough
85 grams (1/4 cup plus 2 tablespoons) organic coconut oil
113 grams (1/2 cup) organic cane sugar
57 grams (2 tablespoons) packed organic dark brown sugar
2 teaspoons organic coconut extract
1 teaspoon organic vanilla extract
1/2 cup (113 grams) organic salted butter, softened
255 grams (2 cups) organic all purpose flour
57 grams (2/3 cup) organic unsweetened fine shredded coconut
1/2 teaspoon fine sea salt
Coating
5 ounces (scant 1 cup) organic white chocolate, chopped
pinch of ColorKitchen Pink Dye
Topping
57 grams (2/3 cup) organic unsweetened fine shredded coconut
Method
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, dark brown sugar, coconut extract, and vanilla extract. Mix on low until combined and there are no chunks of coconut oil.
Add the butter, and mix just until the butter has broken up; you will still see chunks of butter.
Add the flour, finely shredded coconut, and sea salt, and mix on low until a stiff dough forms.
Using a .3-ounce cookie scoop (about the size of a tablespoon), scoop dough onto the prepared cookie sheets (20 to 23 should fit on each cookie sheet). Space them about 1 inch apart. Flatten each one slightly.
Bake for 16 minutes, or until the cookies are lightly browned. Let cool completely on the cookie sheets.
To make the coating: Using a double boiler, add the white chocolate and melt until completely melted. Remove from heat. Add the pink dye and stir to combine completely.
In a small bowl, add the fine shredded coconut.
Dip the bottoms of each cookie into the pink chocolate, then dip into the coconut, and place bottom down back on the parchment paper.
Store in a cool dry place for up to 7 days.
Gluten Free - Replace the all purpose flour with 43 grams (scant 1/2 cup) organic coconut flour and 198 grams (1 1/4 cups) organic gluten free flour blend.
High Altitude - Bake at 350°F for 15 minutes or until lightly browned on the bottoms.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!