Sugar Cookies (drop cookies), vegan cream cheese frosting & toasted coconut.

Because the 65 year old iron, Power Rangers pocketsquare, red velvet spoon rack, bright green thrash/surf-punk mixtape, WWF magazine & DIY Milo card didn't quite feel like enough --

...I whipped up some sugar cookies. These are drop cookies, so no chilling the dough, which rules. They freeze nicely and beat the snot out of that Pillsbury garbage.

Sugar Cookies

Yields ~18

Ingredients I

2 cups white flour
1/2 tsp baking soda

Ingredients II

1/2 cup dairy free butter (I used Earth Balance)
2/3 cup white sugar

Ingredients III
1/4 cup almond milk + 1 tbsp lemon juice, combined, to be set aside 5 minutes

Vanilla - I used 1 tsp vanilla paste

Lemon extract

Combine Ingredients I in a bowl and set aside.

Beat together Ingredients II, then add in Ingredients III.  Slowly incorporate your dry mix. The dough will be soft and a wee bit sticky. Using a small ice-cream scoop, or a tablespoon, drop dough onto a dark baking sheet, arranging the cookies 12 to a pan, or 3 x 4.

Bake at 350F for 12-14 minutes, or until cookies are puffy and bottoms are slightly browned.

Cream Cheese Frosting

2 cups powdered sugar

1/2 cup vegan cream cheese (I used Tofutti)

2 tbsp dairy free butter

2 tbsp vegetable shortening

Almond extract

Beat together everything but the powdered sugar, until smooth and evenly incorporated. Slowly add in the powdered sugar 1/2 cup at a time and beat for several minutes, or until light and fluffy. This makes a little over 1 cup.

Toasted Coconut

Sometimes toasting things can be terrifying. I used 1 cup unsweetened, flaked coconut and turned on my stovetop to Medium/Medium-High. Get a nice big pan and some patience. The coconut will brown in 5-7 minutes, give the pan a shake every few minutes so it toasts evenly. Place the coconut on a plate to fully cool.

Once cookies and coconut are cooled, frost the cookies with a miniature offset spatula and then dunk into the coconut.