Coconut Top Hats

A multi-layered cookie with a sugar cookie base, a sweet coconut topping, chocolate frosting, and a cherry.

For the base:
1/2 cup butter, at room temperature
1/2 cup brown sugar, packed
1 egg yolk
1/2 teaspoon vanilla extract
1-1/2 cups sifted all-purpose flour
1/4 teaspoon salt

For the coconut topping:
2 cups finely shredded coconut (sweetened or unsweetened)
1/2 cup confectioners' sugar
1 egg white
1 tablespoon water
1/2 teaspoon vanilla

For the chocolate topping:
1 cup semi-sweet chocolate morsels

24 Maraschino or candied cherries, red and/or green, halved

For the dough:
In a mixing bowl beat together butter and sugar until creamy. Beat in egg yolk and vanilla. Blend in flour and salt. Shape dough into a 10" long log, wrap in plastic wrap and chill until firm, at least 2 hours. Meanwhile, prepare coconut topping.

For the topping:
Combine coconut, sugar, unbeaten egg white, water and vanilla; chill.

Pre-heat oven to 375 F. Grease a baking sheet or line with parchment paper. Cut chilled cookie dough into 1/8" slices and place on prepared baking sheet. Top cookies with 1 teaspoon of the coconut topping and spread almost to the edges of the cookies. Bake about 10 minutes or until edges are golden. Cool cookies on wire racks.

When cookies are cooled, melt chocolate in the top of a double boiler over hot (not boiling) water. Spread melted chocolate on the top of cooled cookies. Top each cookie with a cherry half.

Note: Adapted from an undated book entitled "Christmas Cooky Book" from the Wisconsin Electric Power Company. The name of the author is not printed on the book.

Servings: 48

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