Coconut Clouds Recipe

5 17 22
Coconut Clouds Recipe
Coconut Clouds Recipe photo by Taste of Home
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Coconut Clouds Recipe

Read Reviews
5 17 22
Publisher Photo
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 swaps. —Donna Scofield, Yakima, Washington
Featured In: Top 10 Coconut Recipes
MAKES:
66 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch + cooling
MAKES:
66 servings
TOTAL TIME:
Prep: 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 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sweetened shredded coconut, toasted
  • BROWNED BUTTER FROSTING:
  • 1/3 cup butter, cubed
  • 3 cups confectioners' sugar
  • 3 tablespoons evaporated milk
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut, toasted

Directions

Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; 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.
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.
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. Yield: about 5-1/2 dozen.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Coconut Clouds in Country Woman December/January 2008, p29

Nutritional Facts

1 cookie: 110 calories, 5g fat (3g saturated fat), 13mg cholesterol, 72mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sweetened shredded coconut, toasted
  • BROWNED BUTTER FROSTING:
  • 1/3 cup butter, cubed
  • 3 cups confectioners' sugar
  • 3 tablespoons evaporated milk
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut, toasted
  1. Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; 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.
  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.
  3. 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. Yield: about 5-1/2 dozen.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Coconut Clouds in Country Woman December/January 2008, p29

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Reviews forCoconut Clouds

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MY REVIEW
Ivyscaped User ID: 2463182 253363
Reviewed Aug. 29, 2016

"Excellent! Have made them several times and always get rave reviews! Freeze nicely also! Thanks for the great recipe!"

MY REVIEW
Kathrynkrs User ID: 1149164 252669
Reviewed Aug. 14, 2016

"This recipe was not good,but not too bad. The flour is way off , I had to add about 1/2 cup more. It was very wet. The flavor was very blah. I will not make these again

The cooky was soft. The sour cream is too much and not enough flour.
Question the amount of fat. more butter and l ess sourcream may h ave solved the consistency of this dough."

MY REVIEW
keely27 User ID: 4249986 240444
Reviewed Dec. 28, 2015

"A cookie tray regular"

MY REVIEW
bakertina User ID: 8002932 238683
Reviewed Dec. 3, 2015

"This was a winner with everyone who ate them. Already getting requests to make them again from co-workers and family!"

MY REVIEW
MissArlene User ID: 7057140 238622
Reviewed Dec. 2, 2015

"I was slightly disappointed as the previous reviews were so great. They were "good, " but am wondering if they would be "wonderful" if using all butter & no shortening. They turned out well & I made them with no changes. Hubby seems to like them!"

MY REVIEW
235gbt User ID: 8485749 237310
Reviewed Nov. 13, 2015

"the coc0nut in the batter is... TOASTED!!!"

MY REVIEW
cindiak User ID: 221828 217567
Reviewed Jan. 11, 2015

"Delicious! I love coconut and these were fantastic!"

MY REVIEW
jkgasser User ID: 5059389 140061
Reviewed Dec. 20, 2013

"Is the coconut in the batter toasted?"

MY REVIEW
scottnjo User ID: 7000968 157418
Reviewed Dec. 16, 2012

"Sister and I have made for the last 4-5 years."

MY REVIEW
vanillaluv User ID: 5350586 155522
Reviewed Jan. 18, 2012

"I made these for Christmas 2011 and they were a hit. I will definitely make these again."

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