Makes about 18
Be sure to use unsweetened grated coconut (sold in natural food stores) here rather than the sweetened, shredded kind; the finer pieces fo the grated coconut make for easier and neater cutting.
Cream together until light and fluffy:
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 teaspoon coconut extract
Whisk together and add:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup unsweetened flaked coconut
Stir just until all ingredients are well blended; do not overmix. Chill dough thoroughly, at least an hour, before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutters. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookies sheets, then transfer to a wire rack to cool completely. Frost with Coconut Icing (recipe below) and decorate with grated coconut.
If you prefer, you can substitute an equal amount of coconut milk for the cream (shake the can well before opening), and omit the extract.
2 cups confectioner's sugar
6 to 7 tablespoons heavy cream
1/2 teaspoon coconut extract
Pour the glaze into a small flat bottomed container (such as a plastic sandwich container or a small pie plate) place 1 cup grated coconut in another flat bottomed container. Hold a cookie by the edges with your fingertips and dip it, face down, in the coconut glaze then let the excess run off. Turn the cookie face up and gently shake to even out the coating of the glaze, if needed. Then dip the cookie in teh coconut, pressing it lightly sot hte the coconut adheres to teh entire glazed suface. Set the cookie on a cookie sheet or drying rack and repeat with the remaining cookies.