Preheat the oven to 170℃ and line your baking tray with baking paper. We start by crumbling our cookie dough into a bowl and mixing the coconut extract into it with a rubber spatula. If the dough is seeming too soft (would happen if your kitchen is very hot or where you live it is hot), wrap the dough in cling film and chill it for a few minutes.

Roll out the cookie dough between two sheets of cling film, remove the cling film, sprinkle over the desiccated coconut and roll over the cookie dough once more. To ensure the coconut is in the dough. I like my cookies not to thick and not to thin, hence a little thinner than 1/4 inch is good. Cut out the cookies and transfer to the baking tray. They won’t spread much hence you can pack the tray.

Using a cake tester, nozzle or knife, make tiny holes in each cookie as we will be hanging these later and we need these holes in order to put a string through them. Bake at 170℃ for 81-0 mins until golden. Let them cool completely before icing.

You can ice the cookies as you like and add more coconut on top while the icing is still wet. Add some glitter or sprinkles to make it even more festive. Tie string through the hole and your buntings are ready! Hang them on the tree or send them as edible gifts to your family and friends over the holidays.