Recipe From The Costco Connection, December 2015

• ½ cup dairy-free margarine
  
  
• 5 tablespoons melted coconut oil
  
  
• 1 teaspoon coconut extract (optional)
  
  
• ½ cup powdered sugar
  
  
• ½ cup cornstarch
  
  
• 1 ½ cups flour
  
  
• ½ cup shredded coconut
  
  
• 2 tablespoons plant-based milk

• ¼ cup shredded coconut
  
  
• ½ cup raspberry (and/or apricot) jam

Drizzle

• 1 tablespoon melted coconut oil
  
  
• ⅓ cup powdered sugar
  
  
• 2 teaspoons vanilla-flavored plant-based milk

Heat oven to 350 F. Line a cookie sheet with parchment paper. Combine margarine, coconut oil, coconut extract and powdered sugar in a bowl; stir well. Add cornstarch and flour; stir well. Add plant-based milk gradually until soft dough forms. Refrigerate dough 15 minutes.

Roll cookie dough into 1 inch balls and roll in coconut. Place on prepared sheet, 1 inch apart.

Prepare the filling: Stir the filling ingredients together in a bowl.

Create an indentation in each cookie dough ball. Spoon filling into the indentations. Bake 12-15 minutes, until golden.

Prepare the drizzle: Place coconut oil and powdered sugar in a bowl; stir well. Stir in milk until creamy. Drizzle over cookies. Makes approximately 2 dozen.