Pink Coconut Mini Cookies

Try this recipe for Pink Coconut Mini Cookies.


Recipe by Mimi Council.


Easy and cute Easter cookie recipe, perfect for buffet or snack table. This simple Easter dessert is perfect for a crowd as these are mini bite sized cookies! They even look like bunny butts, the perfect bunny butt Easter dessert #easter #eastercookies #coconutcookies #bunnybutt #organiccookies #cookierecipe #easterdessert #easterdesserts

Easy and cute Easter cookie recipe, perfect for buffet or snack table. This simple Easter dessert is perfect for a crowd as these are mini bite sized cookies! They even look like bunny butts, the perfect bunny butt Easter dessert #easter #eastercookies #coconutcookies #bunnybutt #organiccookies #cookierecipe #easterdessert #easterdesserts

Easy and cute Easter cookie recipe, perfect for buffet or snack table. This simple Easter dessert is perfect for a crowd as these are mini bite sized cookies! They even look like bunny butts, the perfect bunny butt Easter dessert #easter #eastercookies #coconutcookies #bunnybutt #organiccookies #cookierecipe #easterdessert #easterdesserts

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!