Coconut-Almond Easter Bunny Sugar Cookies with Pink Coconut Icing

For the cookies:
1. Sift almond flour, coconut flour, baking powder, and salt in a large bowl.
2. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until pale and fluffy.
3. Beat in the egg and vanilla.
4. Reduce the speed to low, and with the machine running, gradually add the flour mixture, mix until combined.
5. Shape the dough into a large disk and cover with plastic wrap. Refrigerate for 45 minutes.
6. Preheat oven to 325ºF. Line a baking sheet with parchment paper.
7. Transfer the dough to a working surface, covered with either almond flour or coconut flour (your choice).
8. Roll the dough out until it is about 1/8 inch thick. Use a bunny-shaped cookie cutter to cut out cookies.
9. Space 2 inches apart on the prepared baking sheet. Re-roll scraps and cut out. Refrigerate until firm, about 15 minutes.
10. Bake until the bottoms are golden, about 12-15 minutes. Let cookies cool completely on sheets or a wire rack. Ice the cookies only after they are cooled.

For the icing:
1. Place the powdered sugar in a large mixing bowl.
2. Add the food coloring and coconut oil. Mix into a paste.
3. Add enough water so that the powdered sugar is completely dissolved, but is still thick, about 1 tablespoonful. You don’t want a runny icing.
4. Ice the cooled cookies.