Soft & Pillowy Coconut Frosted Cookies

Melt the butter in the microwave for 30 second bursts at a time. Once it’s melted and allow it to cool.

Cream the cooled butter and sugar together with a whisk. Whisk in the eggs (one at a time), vanilla, and spices. Add the baking soda, baking powder and flour.

Mix until just incorporated – the dough will be wet and sticky.

Scoop cookie dough and using wet hands form the scoop into a ball about the size of a golf ball. Place onto a parchment lined baking sheets (don’t press down on the balls – you want the cookies to have that pillowy dome shape).

Bake at 350F for 10 minutes or until light golden brown. The cookies should still be very soft and look underbaked. Let them cool on a rack before frosting.

While the cookies are cooling combine the icing sugar with the coconut in a small bowl. Slowly add coconut milk 1 teaspoon at a time, making sure that the first teaspoon is fully incorporated before adding the next. The frosting should be thick and spreadable. If not, add more coconut milk (sparingly!) or icing sugar until the desired consistency is reached.

Spread the frosting onto the cooled cookies and allow it to harden before eating.