A winner in a coconut-themed contest and worth the time involved! From Food Network magazine, December 2009.
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until coarse crumbles.
Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture just until combined. Stir in the pecans; do not overmix.
Scoop 2-3inch mounds of dough onto the baking sheets (a large ice cream scoop works well). Sprinkle the tops with sugar and bake until golden brown, 15-17 minutes.
Make the glaze: Whisk the coconut milk, coconut and vanilla extracts and powdered sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over scones while still slightly warm. Makes 20 scones.
4 1/4 cups all-purpose flour
2 T. baking powder
1 tsp. salt
1/4 cup sugar, plus more for sprinkling
2 cups shredded coconut
1 1/2 cups cold unsalted butter, cubed
1 cup unsweetened coconut milk
4 large eggs, lightly beaten
1 tsp. coconut extract
2 cups pecans, finely chopped
2 T. unsweetened coconut milk
1/4 tsp. coconut extract
1/4 tsp. vanilla
1 cup powdered sugar