1 teaspoon purple gel food coloring pure (not rose water)
0.7 cup sugar
24 servings sugar white
2.5 cups coconut shredded unsweetened
1 teaspoon vanilla extract
Equipment
bowl
frying pan
baking paper
oven
Directions
Cook first 3 ingredients in a medium saucepanover medium-low heat, stirringoccasionally, until mixture is hot, dry to thetouch, and starts pulling away from sidesof pan, about 10 minutes.
Scrape dough into a heatproof bowl.Stir in vanilla and rose extract, if using.
Add 1 drop of food coloring; stir well. Pressplastic wrap on top of dough. Chill for atleast 5 hours or overnight.
Preheat oven to 300°F. Line a baking sheetwith parchment paper or a silicone bakingmat and stack it on top of a second sheet(this keeps cookie bottoms from browningtoo quickly).
Roll 1 tablespoon of dough into a ball. With yourfingers, pinch the ball to forma 3-sided pyramid that ends in a point. Dipinto white sanding sugar.
Bake cookies until lightly golden ontop and slightly firm to the touch, 25-30minutes.
Let cool on sheet on a wirerack. DO AHEAD: Tuckers can be made3 days ahead. Store cookies airtight atroom temperature.
