Coconut Cookies With Strawberry Frosting Recipes

STRAWBERRY COCONUT COOKIES

Steps:

• Place all but 1/2 cup coconut in a large mixing bowl. Place the 1/3 cup coconut in a smaller bowl.
• In the larger bowl, add the strawberry Jell-O powder, and all but about a tablespoon of sweetened condensed milk. Add the tablespoon of sweetened condensed milk to the smaller bowl.
• Mix the strawberry mixture. Add a couple of drops of green food coloring to the smaller bowl and mix.
• Take a scant tablespoon of the strawberry mixture and shape into strawberry shapes.
• Take a tiny amount of the green coconut and press onto the end of each strawberry.
• Store covered in the refrigerator.

REAL STRAWBERRY FROSTING

Steps:

• Place strawberries in a blender; puree until smooth.
• Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
• Beat butter with an electric mixer in a bowl until light and fluffy.
• Beat 1 cup confectioners' sugar into butter until just blended.
• Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
• Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
• Beat last 1/2 cup confectioners' sugar into mixture until just blended.

COCONUT COOKIES WITH STRAWBERRY FROSTING

Steps:

• Cream butter, brown sugar and vanilla in large bowl until light and creamy. Add egg and beat well.
• Combine next 5 ingredients in bowl and add to butter mixture.
• Mix well. NOTE: If dough is not sticking together add more milk.
• With rolling pin, roll out into large rectangle and cut with glass cup or cookie cutter.
• Bake on ungreased cookie sheets at 375° for 7 to 10 minutes.
• Let cool before icing.
• For icing: Add all ingredients together adding more milk to get easy spreading consistency.

STRAWBERRY COCONUT SQUARES

Steps:

• 1. For the crust: In your food processor mix together the flour , powdered sugar and butter until crumbly.
• 2. Press crumbly mixture into a 13x9" glass baking dish (cake pan) and Bake @ 350° until lightly browned about 20 minutes.
• 3. Once you take it out of the oven spread it with the strawberry jam or your favorite flavor of jam.
• 4. Beat together the eggs , sugar , lemon juice and rind until smooth.
• 5. Sift together the flour and baking powder and combine with the egg and sugar mixture and add the coconut.
• 6. Pour over top of the jam layer and spread out evenly.
• 7. Bake @ 350° for about 22-25 minutes ; cool , frost with a thin layer of the pre-made frosting and lightly sprinkle with the toasted coconut and cut into squares....Enjoy

STRAWBERRY COCONUT CAKE

Steps:

• For the cake:
• Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
• Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
• With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
• Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
• In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
• Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
• Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
• Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
• Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
• For the frosting:
• Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
• Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
• Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
• To assemble:
• Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.