2 tablespoons butter
2 cups sweetened coconut milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 egg
1/4 cup butter
1 1/4 cups packed light brown sugar
1 1/2 cups white sugar
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Sift together the flour, baking powder, baking soda, salt, vanilla and egg. Set aside.
In a large bowl, cream together the 1 1/4 cup butter and brown sugar until light and creamy. Beat in the flour mixture alternately with the 1 1 1/2 cups white sugar; mix just until incorporated. Drop or scoop the mixture onto the cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow to cool completely on baking sheet before removing from cookie sheets. Allow to cool completely before removing from cookie sheets. When cool, store in the refrigerator. Roll out onto a parchment lined sheet. Roll the remaining dough into a diameter of about 1/8 inch thick. Then cut the pieces with cookie cutters. Store separately at room temperature.