Every respectable Christmas cookie tray should include a coconut cookie. Since this was the year of the Swig copycat (Original (Almost) Swig Cookie, the Lemon Lime Sprig Cookie, the Chocolate Swagg Cookie, all ABK originals) I thought it was only fitting to end the year with a coconut version of one of our favorite cookies.
If coconut is on your wish list, your dreams have just come true.
Coconut Cream (Swig) Cookies
- 1/2 cup unsalted butter
- 1/2 cup solid shortening I like Butter Flavor Crisco or 1/2 cup canola oil
- 1 cup sour cream
- 1 1/2 cup granulated sugar
- 1 teaspoon coconut extract or 2 teaspoons coconut emulsion
- 4 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- sugar for top of cookies
- 1/2 cup butter room temperature
- 3 tablespoon cream
- 4 cups powdered sugar
- 1 teaspoons vanilla
- 1 teaspoon almond extract
- dash of salt
- 2 cups coconut
Preheat oven to 325 convection or 350 regular bake.
Take butter out of refrigerator and microwave for about 15 seconds. Place butter, shortening and cold sour cream in a mixing bowl. Mix for about one minute. Add sugar and coconut extract, mix until smooth. Add all dry ingredients at once. Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.
Spray the cookie scoop with a little cooking spray. Scoop the dough onto a lightly greased cookie sheet. I use a 2 inch scoop.
Place about 1/4 cup sugar into a small bowl.
Spray the bottom of a flat glass with cooking spray. Flatten one cookie a bit then dip the glass in sugar Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit ( until the cookie dough just reaches the outside of the edge of the glass) twisting the glass as you press to produce a jagged edge. I bake 8 cookies per tray. Continue until all cookies are flattened.
Bake in oven for about 10-12 minutes on convection or about 12-15 minutes regular bake or until edges are lightly golden and cookies are slightly firm to the touch.
Remove from oven, let cool. Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).
Place the cookies in the fridge and chill.
Prepare the frosting:
Beat together the butter, cream, powdered sugar, vanilla, almond extract and salt. When all ingredients are incorporated, add the coconut and a little more cream or milk if the frosting needs to be thinned.
Frost after the cookies are completely chilled, sprinkle with additional coconut.
Makes about 27-30 cookies.
For tips, see link above for Original ( Almost) Swig Cookie .
7 thoughts on “Coconut Cream (Swig) Cookies”
Beautiful cookies. xo Catherine
you know what would be good? The chocolate swagg cookies with this coconut frosting. Must make soon!!!!
Does this recipe call for eggs?
No eggs in this recipe! Thanks for asking!
This is my first time making a swig cookie!
turned out perfect!
Karen, perfect flavor choice for your first swig cookie! Glad you enjoyed this recipe! Thanks for reading ABK!