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Gingerbread Coconut Llama Cookies

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Gingerbread Coconut Llama Cookies by Baking The Goods.

Gingerbread Coconut Llama Cookies by Baking The Goods.

Man, it’s been dark times lately. Between ongoing natural disasters, an unstable government, fake out missile threats, sexual predators lurking behind desks, cameras and stethoscopes and all that “fake news”, it’s enough to make anyone hide under the covers and call for their mommy. I’m doing my best to stay optimistic but I’ve got to admit, all of the bad news has been bad for my sunny disposition. 

I was so over 2017 and ready to greet 2018 with open arms and a sunny smile wide enough to outshine all of the depressing shit that went down in 2017. Unfortunately, throughout January, I’ve felt my smile shapeshift into more of a concerned grimace laced with undertones of fear and uncertainty. It’s not a good look.

So, I am working on small ways to lighten the heavy mood, I’m seeking silliness and real life LOLs. Baking cookies is obviously a quick way to turn that frown upside down. But, I wanted to go beyond a flashing smile. While making these goofy little Gingerbread Coconut Llama Cookies I found myself giggling over their oddly shaped bodies and wild coconut fur. And after hours of entertainment, I can safely say these Gingerbread Coconut Llama Cookies are undeniable smile inducers. I mean, just look at these fluffy little stinkers and try not to crack a smile. It’s. Not. Possible. You can taste the happiness too. These llama shaped cookies with textural semi-sweet shredded coconut set against rich, molasses and gingery, cinnamon spice are packed with flavors that will warm you up and get you grinning. 

I first developed these darling little Gingerbread Coconut Llama Cookies between evacuations in December, I’d hoped to post them as a holiday recipe, but you know, life and mother nature had other plans. I figure it’s still winter and we could all use a warm up from those wintery spices. These Gingerbread Coconut Llama Cookies are just too sweet not to share. 

It’s funny how during hardships it’s the small things like a simple smile, a safe place to sit and savor a warm mug of coffee or a few Gingerbread Coconut Llama Cookies that bring the most joy. It sincerely puts life into perspective and makes you realize just how important food, sharing and community truly are. If you or someone you know if struggling with current events, loss, illness or simply just having a tough time, these Gingerbread Coconut Llama Cookies might be right for you. These little suckers really can lift surprisingly heavy moods.

Gingerbread Coconut Llama Cookies dry ingredients

By whisking the finely zested orange zest into the dry ingredients, it prevents the zest from clumping together in the cookie dough.

Gingerbread Coconut Llama Cookies - adding molasses.

Molasses give the cookies a deep, slightly sweet, earthy flavor.

Gingerbread Coconut Llama Cookie dough

Once all of the ingredients have been added, the dough should just come together in the mixing bowl. Then turn the dough out onto a clean, lightly floured surface.

Gingerbread Coconut Llama Cookie dough disks

Shape the dough into 2 disks and wrap in plastic wrap to chill and develop flavor in the fridge.

Gingerbread Coconut Llama Cookies - cutting.

Roll the cookie dough out to 1/4″ thickness and then use the darling Llama cookie cutters to cut the cookies.

Gingerbread Coconut Llama Cookies - pre-bake

Place the cut & chilled llama cookies on a parchment paper or silpat lined baking sheet with at least 1″ between each cookie.

Gingerbread Coconut Llama Cookies - decorating

This royal icing recipe uses the fresh squeezed orange juice of the orange used in the cookies. You will need a pastry bag with a small, round piping tip. And don’t forget the coconut for dipping!

Gingerbread Coconut Llama Cookies - royal icing

Royal icing should steadily run off of a whisk or spoon in a smooth, consistent ribbon.

Gingerbread Coconut Llama Cookies - decorating

Once the cookies have cooled, decorate them with the royal icing using a pasty bag and small, round icing tip. Then dip in the shredded coconut flakes.

Gingerbread Coconut Llama Cookies - grid

So many little Gingerbread Coconut Llama Cookies all lined up and ready to make you smile.

2 standing Gingerbread Coconut Llama Cookies

These two! <3 <3

Gingerbread Coconut Llama Cookies close up.

Those long lashes and that little pout are too much!

Gingerbread Coconut Llama Cookies side

And this little guy, sooo fancy!

Gingerbread Coconut Llama Cookies - BFFs

These little Llamas are BFF’s.

Gingerbread Coconut Llama Cookies - black sheep

These is always a black sheep in every family.

Gingerbread Coconut Llama Cookies - happily ever after

These Gingerbread Coconut Llama Cookies lived happily ever after.

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Gingerbread Coconut Llama Cookies by Baking The Goods.

Gingerbread Coconut Llama Cookies

  • Author: Becky Sue of Baking The Goods
  • Total Time: 55 minutes
  • Yield: 4 dozen small llamas
Print Recipe

Description

These darling Gingerbread Coconut Llama Cookies with textural semi-sweet coconut set against rich molasses & ginger, cinnamon spices will warm you right up. 

Ingredients

Units

GINGERBREAD COOKIES

  • 3 cups all purpose flour
  • 1 1/2 tablespoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoons salt
  • 1/4 teaspoon ground cardamom
  • 1 medium orange (-zested)
  • 1/2 cup unsalted butter (- at room temperature)
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 1 large egg (- at room temperature)
  • 2 teaspoons pure vanilla extract

ROYAL ICING

  • 2 cups powdered sugar (- sifted)
  • 1 large egg white
  • 2 tablespoons orange juice (- freshly squeezed & strained)
  • 1 cup shredded coconut flakes

Instructions

GINGERBREAD COOKIES

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, salt, cardamom & orange zest. Save the orange for the icing. *adding the zest to the dry ingredients keeps it from clumping together in the cookies. 
  2. In the bowl of a stand mixer, beat together the butter and brown sugar on medium-high speed until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl a few times.
  3. With the mixer on a low speed, slowly add the egg, vanilla and molasses. Stir until it’s just mixed in. Scrape down the sides of the bowl a couple of times.
  4. Slowly stir in the dry ingredients and mix until just blended. Scrape the bowl and turn the dough out on a clean, lightly floured surface.
  5. Gather the dough into 2 balls and flatten into smooth disks about 1 1/2″ thick. Wrap in plastic wrap and chill in the fridge for at least 30 minutes up to overnight. 
  6. On a lightly floured surface, roll out a dough disk to 1/4″ thickness. Dip the llama cookie cutters in flour and stamp out shapes. Gather the scraps together, re-roll and cut out more cookies until the dough is all used up. Repeat with second dough disk. Place cookies closely on a lined baking sheet and chill in the fridge or freezer for at least 30 minutes, until cookies have firmed up.
  7. While the dough chills, preheat the oven to 350° F.
  8. Place cookies on lined baking sheets 2″ apart and bake for 8-10 minutes until cookies are slightly firm to the touch but still soft on the inside. Allow to cool slightly on baking sheets then transfer to a cooling rack.

ROYAL ICING

  1. Place the coconut in a shallow bowl and set aside.
  2. Sift the powdered sugar in a mixing bowl. Whisk in the egg white and 2 tablespoons of the strained juice from the reserved orange, whisk well until smooth and glossy. The icing should slowly stream off the whisk in a smooth ribbon. If the icing seems too thick, add more orange juice, 1 tablespoon at a time. If it’s too thin, add more sifted powdered sugar, 1 tablespoon at a time.  
  3. Cap your pastry bag with a small, round pastry tip. Outline the cookies to create a barrier and prevent the icing from running down the sides of the cookies. Then flood the cookies with icing right away for a smooth, eggshell finish.
  4. While the icing is still wet, gently dip the exposed icing into the shredded coconut flakes so they stick to the iced areas of the cookies. Place on a cooling rack to set for at least an hour before serving.

Notes

*These cookies can be frozen and baked later. Just cut the llama shapes and chill in the freezer on a lined baking sheet. Once they are solid, transfer to a freezer baggie and store up to 2-3 months. 

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: Cookies
Gingerbread Coconut Llama Cookies by Baking The Goods