Toasted Coconut Cookies

½ cup soft butter
½ cup buttered flavored Crisco
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons coconut extract
2 ¾ cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon salt
2 cups toasted coconut

Cream butter, Crisco, and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and coconut extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Gently stir in toasted coconut. Scoop out approximately 24 2” balls of dough.  Gently roll and flatten slightly.
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.)
Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 10+ min.
Garnish if desired with Coconut Glaze and sprinkle with Toasted Coconut.
Let set! Share!

Coconut Glaze
⅓ cup coconut milk
2 cups powdered sugar
1 teaspoon coconut extract
Dash of salt

Blend all ingredients until smooth.