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- 2 1/2 cups unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 1 teaspoon food-grade pure rose extract (not rose water); optional
Cook first 3 ingredients in a medium sauce- pan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.
Preheat oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.
Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD: Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.