Miss Coury of Fancy Tree House has made us a special treat today: delicious and beautiful coconut cookies! These look like the absolute perfect spring treat!
Hi everyone! It's me, Coury, from Fancy Tree House in sunny Los Angeles. It's a pleasure to meet you. I'm so excited for Elsie as she takes one of the biggest, most exciting, and most satisfying steps in life. I just know that this will be the start of the best times for her!
I am always inspired by color and when brainstorming about what to make as a sweet treat it was no different. I decided to try and create cookies that would blend in with my wardrobe. Makes perfect sense, right? 🙂 Right…
Now, ask anyone and they will tell you that my favorite flavor is Peach. My husband recently said to me, "Everything can't be good just because it's Peach!" Well, I do beg to differ. I'm going to go ahead and make the statement that anything with Peach in it is gonna be good. I also capitalize the word Peach because it deserves that respect. Mmhm.
I got the recipe for the sugar cookies here.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 cut fresh peaches
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients and the peaches. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks
I found the recipe for the cream cheese frosting here.
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
To up the peach ante I dyed both the batter and the frosting peach with an eyed mixture of red and yellow food coloring. It wasn't easy to find peaches this early in the year but when I did, they were delightful! Once you learn to dye coconut, the possibilities are endless! For the pastel colors, add about 1/4 cup of coconut to a ziplock bag. Add one drop of food coloring and just give it a great shake. Maybe the best shake of your life. If you want to make lavender, add 1/2 cup of coconut and one drop of red and one drop of blue. The same is true for peach (one drop of red and one drop of yellow). If you are concerned about the chemicals in food coloring, I don't blame you! But there are natural food dyes available now.
I have to say that the smell of coconut during this process was intoxicating. It's one of my favorite smells on earth!
As we all know, one of the best parts of baking is dressing up like the treat you are baking. 🙂 No, no, no, the best part of baking is sharing either the process or the final product with your friends and family. I'm going to make these again when I can make them with my best friends, my mom and my sister.
Our Boston Terrier wasn't impressed. She does have a very refined palette, though, so I didn't take offense.
These would be perfect for an early summer picnic. Eek, can't wait for summer!
Thanks for reading guys and many congratulations to sweet Elsiecake.