Coquito Cookies

Coquito is the quintessential treat in any Puerto Rican household during the holidays. If you’re not familiar, Coquito is the coconutty sister to the eggnog, who just so happens to share a similar identity to it’s cousin, horchata.

Every year, my mother makes this rum based cocktail during the holidays. The entire purpose of this drink is to spread cheer with a little rise (thanks to the Bacardi Rum) and a little flair (thanks to the spiced coconut flavor).

Though these cookies do not taste exactly like coquito, they’re loosely inspired by the festive caribbean drink. The coconut-sugar cookie base is garnished with a coconut rum icing that has the spice and tropical taste I crave every year during christmas.

These, like coquito, were intended to be made to share. Now grab some shredded coconut, your rolling pin, share, and enjoy!

Coquito Cookies

Yields: 12-14 cookies

Time: 30 minutes + 1 hour (minimum) chill time

INGREDIENTS

• 6 tbsp unsalted butter, slightly softened

• 1/4 cup + 2 tbsp granulated sugar

• 2 tbsp milk of choice

• 1 teaspoon vanilla extract

• 1/4 teaspoon rum extract

• 1 cups all-purpose flour (+ 2 tbsp flour if needed)

• 1/2 tablespoon cornstarch

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 tsp cinnamon

• 1/4 of nutmeg

• 1/4 cup shredded coconut flakes

  {Coquito Icing}

• 2/3 cups confectioners’ sugar

• 1 1/2- 2 tablespoons cream of coconut (see notes)

• 1/4 tsp coconut extract (can sub for vanilla extract)

• 1/4 tsp cinnamon

• pinch of nutmeg

• pinch of sea salt

DIRECTIONS

To make the cookies:

1. Preheat your oven to 350F and line a cookie sheet with parchment paper

2. In a bowl, add the flour, baking powder, cornstarch, salt cinnamon, and nutmeg. Whisk until combined; set aside

3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract, rum extract, and milk (of choice) and cream until combined.

4. Fold the dry ingredients in to the wet until just combined. Add the 1/4 cup of shredded coconut flakes and fold until incorporated.

5. Prepare two sheets of parchment paper. Place one on a flat surface and place the dough on top. Layer another piece of parchment paper on top of the dough and slightly press down.

6. Using a rolling pin, roll out the dough, evenly, until it is about 1/4”-1/2” thick. Let it chill in the refrigerator for 45 minutes (minimum)

7. Once chilled, remove from the refrigerator. Remove the top layer of parchment paper and cut out cookies using a 3” round cookie cutter.

8. Remove the leftover dough and roll it out to continue cutting as many cookies from the dough as possible.

9. Place the cookies 2” apart from one another on the parchment lined cookie trays. Refrigerate for an additional 15 minutes (this helps solidify the fat in the dough so it doesn’t spread too much while in the oven)

10. Bake in the preheated oven for 10 minutes (until golden). Remove and let cool before icing.

To make the icing:

1. While the cookies bake, in a bowl whisk together the confectioners’ sugar, cream of coconut, coconut extract, cinnamon, nutmeg, and salt. The final result should be somewhat of a thick consistency that can stick to the whisk or back of a spoon.

2. Once cookies are cooled, frost each one with an icing knife (or back of a spoon).

3. Garnish with coconut flakes and a sprinkle of cinnamon.

4. Dive in!

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Notes

Cream of Coconut

1. Cream of coconut is ESSENTIAL for any coquito recipe. My mother has used the brand “Coco Lopez” every year and it is the one I stand by. If you’re in a pinch and don’t have cream of coconut (or cannot find any), sub with equal parts of full-fat coconut milk. The coconut taste will be a bit more mild, so if you have coconut extract, add about 1/8 tsp to the icing.