These tropical cocktail cookies are a fun twist on a classic sugar cookie. The dough is infused with shredded coconut and coconut cream powder, which adds texture and a rich natural coconut flavor. Coconut cream powder can be found at Asian grocery stores or on Amazon. It’s a great way to punch up the coconut flavor in baked goods! I like to divide the batch of cookies and make two easy glazes: one with pineapple juice for a sweet, fruity finish reminiscent of a pina colada, and the other with lime juice for a bright, tangy kick. Using juice in glazes is a great way to add real flavor without artificial extracts. —Hetal Vasavada, San Francisco, California
Hetal Vasavada’s Tropical Cocktail Cookies
Published on Jun. 26, 2025
Hetal Vasavada’s Tropical Cocktail Cookies
Prep Time
50 min
Cook Time
10 min
Yield
about 3-1/2 dozen
Ingredients
- COCONUT SUGAR COOKIES:
- 3-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 cup unsweetened finely shredded coconut
- 2 tablespoons coconut cream powder, optional
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- PINA COLADA ICING:
- 2 cups confectioners' sugar
- 2 tablespoons pineapple juice
- 2-1/2 teaspoons meringue powder, optional
- Yellow food coloring
- Shredded coconut, for garnish
- LIME ICING:
- 2 cups confectioners' sugar
- 2 tablespoons lime juice
- 2-1/2 teaspoons meringue powder, optional
- Grated lime zest, for garnish
- Green sanding sugar, optional
Directions
- In a large bowl, combine flour, baking powder, shredded coconut, coconut cream powder (if using) and salt; whisk to combine. Set aside.
- In a separate large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well to combine. Gradually beat dry mixture into creamed mixture.
- Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut with a floured cookie cutter. Place 1 inch apart on parchment-lined baking sheets. Freeze for 10 minutes.
- Bake until edges are light brown, 7-8 minutes. Remove from pans to wire racks and cool completely.
- For Pina Colada Cookies: Combine confectioners' sugar, pineapple juice and meringue powder (if using) in a shallow dish. Dot yellow food coloring over icing. Dip each cookie face down into icing; shake off excess. Sprinkle with shredded coconut. Let icing set for 1-2 hours before serving.
- For Coconut Lime Cookies: Combine confectioners' sugar, lime juice and meringue powder (if using) in a shallow dish. Dip each cookie face down into icing; shake off excess. Sprinkle with lime zest and green sanding sugar, if using. Let icing set for 1-2 hours before serving.
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