Coconut Clouds
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
YIELD: about 5-1/2 dozen.
Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. —Donna Scofield, Yakima, Washington
Ingredients
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1/4 cup butter, softened
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1/4 cup shortening
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1 cup sugar
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1/2 cup packed brown sugar
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2 large eggs, room temperature
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1 teaspoon coconut extract
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1 teaspoon vanilla extract
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1 cup sour cream
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2-3/4 cups all-purpose flour
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1 teaspoon salt
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1/2 teaspoon baking soda
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1 cup sweetened shredded coconut, toasted
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BROWNED BUTTER FROSTING:
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1/3 cup butter, cubed
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3 cups confectioners' sugar
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3 tablespoons evaporated milk
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1 teaspoon coconut extract
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1 teaspoon vanilla extract
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2 cups sweetened shredded coconut, toasted
Directions
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1.
Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut.
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2.
Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely.
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3.
For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners’ sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.
Nutrition Facts
1 cookie: 110 calories, 5g fat (3g saturated fat), 13mg cholesterol, 72mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.
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