Melt butter; mix in sugar and beaten egg. Add coconut to mixture.
In a separate bowl mix flour and baking soda until well incorporated. Add flour mixture to wet mixture.
Roll dough into cylinders and wrap in plastic wrap. Chill for an hour in the freezer. before removing plastic wrap and slicing. Place slices on a cookie sheet.
To add splatters to the cookies use a small stiff bristled paint brush and rubber gloves. Pour food coloring into a dish and dip the bristles into the dye. With your finger flick the bristles so that the food coloring splatters over each cookie. Add sprinkles or other decorations as desired.
Cook in a 375 degree F oven for 10 t o 15 minutes or until golden brown.
Coconut tarts are sweet and creamy. Filled with coconut and coconut milk goodness they’re sure to be a hit with your guests.
5 cups flour
1 tbsp brown sugar
1 tsp baking powder
1 lb vegetable shortening
2 tbsp cider vinegar
Mix first 5 ingredients together crumbly.
Mix egg, vinegar and enough water to make 3/4 cup liquid. Mix into dry ingredients. If the mixture is too dry add water a tbsp at a time until the pastry comes together. refrigerate for an hour.
Roll out pastry thin and cut into rounds. Place rounds in muffin tins and bake at 375 degrees Fahrenheit for about 20 minutes. Cool thoroughly.
1/4 cup cashew milk
1/4 cup cornstarch
1 can coconut milk
1/3 cup sugar
1 tsp vanilla
Mix sugar, coconut milk, sugar and salt into a pan. Bring to a boil and then reduce to medium heat. Dissolve cornstarch in cashew milk. Slowly incorporate mixture into pan. Continue boiling until thick while whisking. Add vanilla and scoop into baked pastry.
Mix wet ingredients into dry ingredients just until incorporated. Spread in a greased glass pan. Bake at 350 degrees Fahrenheit for 25 – 30 minutes or until a toothpick comes out clean when inserted into the mixture. Cool and cut into Cookie Bars