Coconut Sugar Cookies With Chocolate Glaze

These cookies are great plain, but are even better with the glaze. They are part of my recent experimentation with coconut oil. Notes - Coconut milk used is the type from a can found in the Asian food section. This recipe makes more glaze than needed for one batch of cookies.

• Ready In: 50 mins
• Yields: 40 cookies

Ingredients

• 1  cup  virgin coconut oil
• 1  cup sugar
• 1  egg
• 1  teaspoon vanilla
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cream of tartar
• 2  cups all-purpose flour
• 1  cup confectioners' sugar
• 1  egg white
• 1  teaspoon vanilla
• 2  tablespoons  cocoa
• 2  tablespoons coconut milk

Directions

1. Preheat oven to 325.
2. Beat together coconut oil and sugar. If the oil is too cold, it won't blend well and should be warmed gently in the microwave until soft, but not liquid.
3. Mix in the egg and vanilla.
4. Mix in the flour, cream of tartar and baking soda. It should form a stiff dough. Add a little more flour if necessary.
5. Shape dough into 1 inch balls by hand and place on an ungreased cookie sheet.
6. Flatten with the bottom of a glass until about 1/4 inch thick.
7. Bake at 325 for 20 min or until just starting to brown on the bottom.
8. While cookies are baking, make the glaze. Mix all remaining ingredients except the coconut milk.
9. Add coconut milk slowly until the glaze can be poured, but is still pretty thick.
10. After cookies are baked and cooled, add the glaze. Spoon some on each cookie and then spread it around.
11. Wait until glaze is shiny and dry on top before wrapping cookies.