Football cookies that will be the best part of the GAME!
Get GAME DAY ready with these Chocolate Coconut Football Cookies,
no matter how the game is going, these are a must.
You may be hearing grunts and growns or WHOO HOO’s from in front of the TV,
these will help celebrate or they can help soothe the bad play, bad call or error.
These will be the hit of the tailgate too!
These cookies can be made ahead of time. You can bake, wrap and freeze them and decorate them after you defrost them. So go ahead and make a double batch, there is sure to be another game on in a few days!!!
I roll out my cookies between two pieces of waxed paper, and I have a straight rolling pin, it glides over two 1/4″ wooden dowels (these are square, round dowels work as well) so the dough is smooth and even which results in even cookies.
I have a football cookie cutter, but it has notches on the top for the laces and I wanted the laces to be on the front of the cookies, not the top.
I took an inexpensive 3″ round cookie cutter and gently bent it to a football shape. (Thin round cookie cutter like this are about a dollar)
Chopping the coconut with powdered sugar prevents the coconut from sticking to the knife and it also dries it out a bit, so it won’t add too much moisture to the cookie dough.
To decorate the cookies with coconut, I chopped the coconut super fine, it made it easier for it to stick to the icing and gives them a great effect.
- 1 cup unsalted butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut baking emulsion or extract
- 1/4 cup melted and cooled chocolate (I use 60% cacao from Ghiradelli)
- 2 tablespoons dutch process cocoa
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup packed coconut (plus 1/4 cup for decorating)
- 2-3 tablespoons powdered sugar (for chopping coconut)
- *Coconut: chop coconut with powdered sugar so it dries out a little bit and the powdered sugar will prevent the coconut from sticking to the knife, chop into small pieces as it will be easier to cut out cookies without long strands of coconut.
- In large mixer bowl, beat butter with sugar
- Add in egg, extracts, chocolate and cocoa and mix on medium until combined.
- Add in flour, baking powder and salt along with coconut and continue to mix on medium until the dough pulls away from the sides and it's all blended.
- Bake cookies for 7-9 minutes in a 400 degree oven.
- Let cookies cool completely before icing.
- Apply icing with a #2 tip for the laces and #3 for the coconut covered area, do the coconut covered part first.
- While the icing is wet, dip the cookie into a shallow dish with the chopped coconut, dust off any excess, pipe on the laces.
- Allow the cookies to dry completely before stacking.
1½ cups powdered sugar
1 tablespoon corn syrup
2 tablespoon water
¼ teaspoon coconut emulsion
2 drops white Americolor Coloring
Mix all ingredients until smooth. Add more water or powdered sugar to adjust the consistency. I use a 10 second rule when icing and in the bowl I drag a spatula across the icing and when it takes 10 seconds to fill in completely, that timing will work well for piping so that the icing doesn't spread all over the cookies
Other fun GAME DAY eats:
Let the GAMES begin!