- 1 stick salted butter
- 3/ 4 cup cane sugar
- 4 ounces grated carrot
- 1 teaspoon cinnamon
- 2 large eggs
- 2 3/ 4 cups all purpose flour
- 1 cup finely shredded coconut
- 1 1/ 2 teaspoons baking powder
- 1/ 2 teaspoon fine sea salt
- 2 1/ 3 heaping cups sifted powdered sugar
- 1/ 4 cup milk
Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment combine the butter, sugar, carrot and cinnamon. Mix on low until all ingredients are combined. Add the eggs, mix on low until combined, scrape the sides of bowl and mix again until combined.
In a separate bowl, whisk together flour, baking powder and sea salt. Add to butter mixture and mix on low until combined. Add coconut, mix on low until combined.
Using your hands, form 2-2 1/2 inch balls of dough, slightly flattened. Space them at least 1 inch apart on the prepared cookie sheets, to allow room for spreading.
Bake for 11 minutes or until they look set and puffy. Allow to cool completely on the baking sheet.
Once the cookies have cooled, in the bowl of your stand mixer fitted with paddle attachment add the powdered sugar and milk. Mix on low until the frosting is smooth. Frost cookies using a butter knife or spatula.
Store cookies in an airtight container for up to 7 days.
Gluten Free - Replace the all purpose flour with 284 grams (1 3/4 cups plus 1 1/2 tablespoons) gluten free flour blend.
High Altitude - Bake at 375ºF for 8 minutes or until they look set and puffy.