Duunnn dun. Duunn dun. Dun dun dun dun dun dun.
Errmahgosh it’s SHARK WEEK!
Which means for one week I become shark obsessed and teeter-totter between wanting to get in a shark cage and wanting to never get in the ocean again. One thing I’m sure of is that those shark diving people are crazy. Or passionate. Same thing.
The whole time I’m watching Shark Week I’m like, “is this real life?” Or is this made up? I’m so confused.
(are you still singing duunn dun. duunn dun….? I hope so. Better yet, go to youtube and play the Jaws song while reading this cookie post.)
Now I don’t excel at crafty things that require detail (i.e. cutout cookies), so if I can make these…so can you.
And you should definitely make these if you are going on a beach vacation soon. Your vacay festivities NEED these.
About the cookies.
The cookies are big (the size of your hand), because they are clearly the fin from a great white shark.
They also are topped with blackberry dyed coconut whipped cream. You mash some blackberries (any berry would work), then strain away the seed and just use the fruit juice for your very own homemade food dye.
If you’re thinking, “Now that Shark Week is practically over you come at me with this recipe? Your timing is terrible.” To that I say, what kind of Shark Week Fan are you if Shark Week doesn’t live on in your heart for at least another week after Shark Week. So make these.
Then serve in an ocean of milk.
Oh. The cookies are supposed to be shark fins. (just in case you can’t tell. Again I say I struggle with crafty things.)
Shark Fin Sugar Cookies
Yield: 8 large cookies
Prep Time: 35 minutes (+ inactive chill time)
Cook Time: 10 minutes
Total Time: 45 minutes (+ inactive chill time)
shark fin sugar cookies
1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
3 tablespoons + 1 teaspoon coconut oil, melted
1 teaspoon vanilla bean paste
blackberry coconut whipped cream
1, 15-oz can full-fat coconut milk (refrigerated 12 hours)
2 tablespoons powdered sugar
At least 12 hours before making the recipe, put your can of coconut milk in the fridge.
In the bowl of an electric mixer, combine flours, sugar, baking powder and salt. Add in egg, milk, coconut oil and vanilla bean paste. Mix until a dough forms. Line a flat surface with wax paper and roll out the dough into your desired cookie thickness (I rolled mine out to ~1/2" thickness bc I hate thin cookies). Place the rolled out dough in the freezer to chill for 15 minutes. Meanwhile, make a shark fin cookie cutter out of a thick piece of paper/cardboard. Remove dough from freezer and cut out shark fin cookies. Should make ~8 large cookies. Place cookies back in freezer for 15 minutes.
Preheat oven to 350ºF. Bake for 10 minutes. Place baked cookies on a cooling rack.
While cookies cool, mash blackberries with the back of a fork. Press mashed blackberries through a fine mesh strainer and reserve the juice. Throw away the seeds. Now, open you coconut milk can and scoop the thick part of the coconut milk into a bowl. Add in powdered sugar and blackberry juice. Use an electric hand mixer to whip until fluffy. Frost cooled cookies with a thin layer of icing. Serve in a milk ocean.