Homemade Coconut Oreos

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 2/3 cup Brown sugar, light packed
  • 1/4 cup Ganulated sugar
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 1 cup Coconut, sweetened
  • 1 tsp Coconut extract

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 tbsp Milk

Found on crazyforcrust.com

Description

Ingredients

• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 2/3 cup light brown sugar, packed
• 1/4 cup ganulated sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoons coconut extract
• 1-2 tablespoons milk (use coconut milk for even more coconut flavor)
• 1 cup shredded, sweetened coconut

Directions

• Preheat oven to 350°F. Line cookie sheets with parchment or silicone baking mats.Whisk baking soda, salt, and flour in a medium bowl. Set aside.Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer). Cream until fluffy, about 1 minute.Add egg and vanilla and mix until combined. Slowly mix in dry ingredients, scraping the sides of the bowl as necessary.Scoop 1 tablespoon cookie balls onto the cookie sheets, 2” apart.Bake for 7-8 minutes, until the edges are golden. Remove from the oven and tap the cookie sheets on the top of the stove lightly to flatten the cookies a bit. Let cool completely before frosting.To make the frosting: mix butter with a hand mixer until creamy and smooth. Mix in powdered sugar slowly until crumbly. Add coconut extract and 1 tablespoon milk and mix until smooth. Add up to 1 more tablespoon of milk to get the right spreading consistency for your frosting, but only add 1 teaspoon or less at a time so you dont make it too runny. Stir in coconut.Frost the bottoms of half the cookies, then sandwich with another cookie. Store in an airtight container for up to 4 days.