by Colton Taipale on Sep 23, 2021

I absolutely love sweet and coconutty baked goods. Do you? Well, the other day I was testing one of my own recipes, that I haven't baked in a long time. The recipe is for a lemon sandwich cookie, but I didn't have any lemon extract on hand. What was funny is I had a boatload of other extracts, just not lemon! Well, I could've run to the store and gotten some, but I came across some coconut extract I had. I decided to give it a try. Figuring it sounded really good! Did it work? Yes!!!

This cookie is one that closely resembles a shortbread, except softer.

Anyway, on to the recipe...

Servings: 15 Sandwiches | Bake Time: 7 Minutes


  • 1 Stick Butter (Softened)
  • 1 Egg
  • 1/4 Cup Brown Sugar (Lightly Packed)
  • 1/3 Cup White Sugar
  • 1 Teaspoon Coconut Extract
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 2 Cups Flour


  • 1 Stick Butter (Softened)
  • 2 and 1/3 Cup Powdered Sugar
  • 1 Teaspoon Coconut Extract
  • A Few Drops Yellow Gel Food Coloring (Until Desired Color)

To Make the Cookies: Start by preheating your oven to 350 degrees. Cream your butter and your sugars, with an electric mixer until fluffy. Once you have creamed your butter and your sugars together, beat in the egg and coconut extract, until they're thoroughly combined. In a separate bowl, sift your salt, baking powder, and flour. Next, beat this flour mixture into the wet mixture, until fully incorporated.

Chill your dough for about 30 minutes, or until you're able to roll it out easily without it sticking too much. Roll the dough out with a floured rolling pin, on a lightly floured cutting board (you might have to do half of the dough at a time) to 1/8 of an inch thick. Cut the dough out with a circular cookie cutter, about 3-inch diameter. If desired, you can then stamp each cookie with a cookie stamp after cutting. The trick is to press harder than you think you need to!

If you don't have have a cookie stamp and want to use one, well I just happen to offer some! You can find the one I have shown in the photo above, by going here -, or a few other ones by visiting my online store here -

Repeat this process until you have used up all the remaining dough. Once you're done with this process... Bake them for 7 minutes. Cool until you can pipe on the filling without it melting.

Make sure you watch them carefully though! They do bake quite fast!

To Make the Filling: Beat together your butter, powdered sugar, and coconut extract until they're fully incorporated. Stir in your gel food coloring until you get your desired color. Once your cookies have cooled, pipe your frosting on in a circular motion with a zipper storage bag.

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