Coconut-Almond Easter Bunny Sugar Cookies With Pink Coconut Icing

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   For the cookies:

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   1. Sift almond flour, coconut flour, baking powder, and salt in a large bowl.

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   2. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until pale and fluffy.

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   3. Beat in the egg and vanilla.

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   4. Reduce the speed to low, and with the machine running, gradually add the flour mixture, mix until combined.

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   5. Shape the dough into a large disk and cover with plastic wrap. Refrigerate for 45 minutes.

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   6. Preheat oven to 325u00b0F. Line a baking sheet with parchment paper.

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   7. Transfer the dough to a working surface, covered with either almond flour or coconut flour (your choice).

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   8. Roll the dough out until it is about 1/8 inch thick. Use a bunny-shaped cookie cutter to cut out cookies.

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    9. Space 2 inches apart on the prepared baking sheet. Re-roll scraps and cut out. Refrigerate until firm, about 15 minutes.

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    10. Bake until the bottoms are golden, about 12-15 minutes. Let cookies cool completely on sheets or a wire rack. Ice the cookies only after they are cooled.

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    For the icing:

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    1. Place the powdered sugar in a large mixing bowl.

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    2. Add the food coloring and coconut oil. Mix into a paste.

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    3. Add enough water so that the powdered sugar is completely dissolved, but is still thick, about 1 tablespoonful. You don't want a runny icing.

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    4. Ice the cooled cookies.

* Per serving · 4 servings · Values may vary.