Triple Coconut Cookies

Yields about 12 cookies

Coconut Cookies
1/4 cup (52 grams) coconut oil, in a solid state
1/2 cup (113 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) sweetened coconut flakes, lightly packed

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, cream together the (solid) coconut oil and sugar until smooth and uniform. Beat in the egg and vanilla. Slowly mix in the flour, baking powder, baking soda, and salt and mix until smooth. Stir in the coconut flakes.

Drop by tablespoon onto a cookie sheet and bake for 8-12 minutes, or until the edges of the cookies are lightly browned. Allow to rest for a minutes on the cookie sheet before transferring to a cooling rack to cool completely.

Coconut Glaze
1 cup (125 grams) powdered sugar
2 tablespoons coconut milk
Toasted coconut flakes, for garnish

In a small bowl, stir together powdered sugar and coconut milk until smooth. If glaze is too thick, thin with a little coconut milk. Likewise, if glaze is too thin, add more powdered sugar until glaze thickens.

Spread glaze on top of cooled cookies and sprinkle on toasted coconut.