Coquito Cookies

Coquito Cookies

Coquito – or "little coconut" – is a traditional Christmas drink from Puerto Rico, full of spicy rum, coconut and warm spices. It's also the inspiration for these delectable cookies, which evoke the same aromatic flavors and sweet and toasty notes. The warmth of cinnamon, nutmeg and allspice permeates the dough, while sweetened condensed coconut milk adds the perfect coconutty element to both the dough and the rum-based glaze. Toasted coconut flakes and a sprinkle of nutmeg are the perfect finishing touches.

Ingredients

2 3/4 cups all-purpose flour (see Cook's Note)

1/4 cup dry milk powder

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1 stick (8 tablespoons) unsalted butter, at room temperature

1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1/2 teaspoon vanilla paste or pure vanilla extract

1 large egg, at room temperature

Two 7.4-ounce cans sweetened condensed coconut milk

Glaze:

1 cup confectioners' sugar

5 teaspoons white rum

1/2 cup flaked coconut, toasted, for topping

Freshly grated nutmeg, for topping

Directions

Special equipment: a 2-ounce ice cream scoop

1. For the dough: Position racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.

2. Whisk together the flour, milk powder, baking powder, cinnamon, salt, allspice and nutmeg in a large bowl. Set aside.

3. Cream the butter, brown sugar and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add the vanilla and egg and beat until combined. Remove 2 tablespoons of the condensed coconut milk and reserve for the glaze, then add the remaining condensed coconut milk to the mixer and beat until creamy and smooth.

4. Add the dry ingredients to the stand mixer and mix, starting on low speed and slowly increasing to medium, until the dough just comes together.

5. Using a 2-ounce ice cream or cookie scoop, scoop the dough onto the prepared sheets. Space the cookies 1 1/2 inches apart so there are 9 cookies on each (reserve the remaining dough for a second batch).

6. Bake the cookies, rotating the baking sheets from top to bottom and front to back halfway through, until golden brown around the bottom edges, 20 to 25 minutes. Let cool completely on the baking sheets. Bake additional cookies on one of the cooled baking sheets.

7. For the glaze. Meanwhile, whisk together the confectioners' sugar, rum and reserved 2 tablespoons condensed coconut milk in a small bowl until it forms a thick glaze. Cover until ready to use.

8. Apply 1 teaspoon glaze to each cookie, spreading with the back of the spoon and leaving a small border. Top with the toasted coconut flakes and a light sprinkling of freshly grated nutmeg.
   

Cook’s Note

The cookies stick to the parchment slightly, so it's best to use a fish spatula or thin spatula to remove them.