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Coconut Clouds

 Coconut Clouds
Coconut lovers will have extra reason to celebrate when they taste these cake-like drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie parties. —Donna Scofield, Yakima, Washington
67 ServingsPrep: 45 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup flaked coconut, toasted
  • FROSTING:
  • 1/3 cup butter, cubed
  • 3 cups confectioners' sugar
  • 3 tablespoons evaporated milk
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2 cups flaked coconut, toasted

Directions

  • In a large bowl, cream the butter, shortening and sugars until light
  • and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine
  • the flour, salt and baking soda; gradually add to creamed mixture

2 of 2

Coconut Clouds (continued)

Directions (continued)

  • and mix well. Fold in coconut.
  • Drop by tablespoonfuls 2 in. apart onto lightly greased baking
  • sheets. Bake at 375° for 8-10 minutes or until set. Remove to
  • wire racks to cool.
  • In a small heavy saucepan, heat butter over medium heat for 5-7
  • minutes or until golden brown. Pour into a small bowl; beat in the
  • confectioners’ sugar, milk and extracts.
  • Frost cookies; dip in coconut. Let stand until completely dry. Store
  • in an airtight container. Yield: about 5-1/2 dozen.