April 8, 2020
Happy Easter and Passover!
These cookies are not only perfect for Easter but they can also be enjoyed any spring day…
The soft crumb of the cookie pairs so well with the sweet royal icing and toasty coconut on top. My current favorite cookie? Probably.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Soft Carrot Toasted Coconut Cookies.
Soft Carrot Cookies
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 3/4 cup light, packed brown sugar
- 3/4 cup white, granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups carrots, freshly grated
- 2 cups shredded, toasted coconut
- Cadbury eggs ((optional))
Royal Icing
- 2 cups confectioner’s sugar
- 4 tablespoons milk
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Beat the butter and sugars in a large bowl until light and fluffy. Add in the eggs, and beat for 2 minutes. Beat in the extracts and then the flour, baking soda, cinnamon, and salt. Fold in the shredded carrot. Take about 2 tablespoons of dough per cookie, and place on baking sheet. Bake cookies for 10-12 minutes or until the exterior is fully cooked but they are soft to the touch.
- While the cookies cool, whisk the royal icing ingredients together in a small bowl. If the icing is too thin, add more confectioner’s sugar, and if it is too thick, add in more milk.
- Top each cookie with about 1 tablespoon of icing and a sprinkle of toasted coconut. Add a few Cadbury eggs on top of each one. Enjoy 🙂
