Recipe: Sand Dollar Cookies
Have you ever gathered sand dollars along the shore? The very sight of sand dollars brings back a rush of happy memories for me, so naturally I was excited to make these sand dollar cookies. They are the perfect treat for a beach-themed party or summer snack. With a texture like soft meringue, these cookies absolutely melt in your mouth with a sweet, coconutty flavor. Serve them in a bed of loose brown sugar for a perfect beach-y display.
Sand Dollar Cookies
2 1/2 cups tapioca flour (sometimes called tapioca starch)
1 cup powdered sugar
1 large egg yolk
1 tablespoon butter, melted
1/2 cup coconut milk
one regular drinking straw
one larger-width drinking straw
Stir the tapioca flour and powdered sugar together in a large mixing bowl. Then add the egg yolk, butter, and coconut milk. Mix thoroughly until you have a dough that is thick and shiny in texture.
Preheat the oven to 275 degrees. Take one quarter of the dough and place it between two sheets of plastic wrap. Roll the dough out very thin, about 1/8-inch thickness. Use a round cookie cutter or glass rim to create circles. Transfer them to a parchment-lined baking sheet. Use a toothpick to poke a hole in the center of each circle cut out. Flatten the end of both drinking straws and use the flattened ends to create the five slits, four smaller slits and one larger one, in a star formation. Bake for 5 minutes, then remove from oven and enlarge the slits again with the toothpick and flattened straws. Bake an additional 4-5 minutes, or until edges begin to barely brown. Remove and allow to cool completely before removing from baking sheet.
Repeat with the rest of your dough. Serve on a bed of loose brown sugar.