- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/2 cups flour
- 1/2 cup yogurt, greek
- 3 3/4 cups powdered sugar
- 1/2 cup butter
- 3 tablespoons milk, 2%
- 2 teaspoons coconut extract
- 1 cup unsweetened shredded coconut
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Make the cookies. Preheat oven to 400° F.
Beat and cream together the shortening, sugar, egg, and vanilla.
Mix and sift together the salt, baking soda and flour. Add to creamed mixture alternately with Greek yogurt.
Roll out and cut with floured biscuit cutter, or the top of a jar.
Bake for 8 minutes. Remove from baking sheet to a cooling rack immediately.
Make the frosting. Beat sugar, butter, milk and coconut extract on low until mixed. Then beat on high until smooth and fluffy. Spread on cookies, then sprinkle coconut on top. Store in an airtight container.