Coconut Lemon Sugar Cookies with POM Frosting
You need these. Now. Flee! Go forth and bake!
Coconut Lemon Sugar Cookies with POM Frosting
1 Stick Butter (room temp)
2 eggs
1 3/4 cups Organic Cane Sugar
1 tsp lemon zest
1/2 tsp. lemon extract
1 1/2 cups oat flour
1 1/2 cups unbleached white flour
1 tsp baking soda
1/4 tsp salt
1 cup unsweetened shredded coconut
For Frosting
1 1/2 cups confectioners sugar
2 tbsp butter (room temp- I used earth balance for this part)
1/4 cup POM juice
Preheat oven to 350
1. Combine butter, sugar, lemon and lemon zest in mixer or with handheld mixer until thoroughly blended and somewhat creamy. When the mixture is smooth, add the eggs and mix until batter is thoroughly mixed and slightly fluffy- about one minute on medium-high speed.
2. Add baking soda and salt, mix thoroughly- be sure none of it is trapped on the side of the bowl! This is what will make your cookies rise up (and revolt!- ok, couldn’t resist)
3. Put the mixer on low and slowly add the flour in a steady stream. Stop every so often to scrape the sides of the bowl. Continue until all flour is mixed in thoroughly.
4. Put in coconut and mix on medium-high for a minute.
5. Place cookie batter on sheets in balls. Each one should be about a Tbsp of batter. Put in oven for approx 12 minutes or until slightly brown. These cookies are very chewy and moist when done perfectly. Allow to cool on cookie sheets for about 10 minutes, then transfer to cooling rack.
6. While cookies are cooling, make the frosting in the mixer. Combine all ingredients and whip on high until smooth and creamy. You may need to add more sugar. The frosting should be smooth and creamy with a little tang.
7. Frost cookies and ENJOY!
