Coconut Clouds

Name: Coconut Clouds
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: about 5-1/2 dozen.
Ingredients: 1/4 cup butter, softened; 1/4 cup shortening; 1 cup sugar; 1/2 cup packed brown sugar; 2 large eggs, room temperature; 1 teaspoon coconut extract; 1 teaspoon vanilla extract; 1 cup 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

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

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup 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.

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.

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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Reviews

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Average Rating:

_nlfPA

Feb 21, 2019

I love baking cookies and this cookie is one of my family's favorites.
randcbruns

Apr 8, 2018

Great cookies with just the right amount of sweetness. Others have mentioned flour issues but I haven't had any issues with this recipe. It is good as it is.
coopski

Mar 30, 2018

I have not made these yet. I plan on doing so later today. QUESTION, when freezing these, dp uou frost them before, or aftrr you thaw them?
Ivyscaped

Aug 29, 2016

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

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 againThe 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.
keely27

Dec 28, 2015

A cookie tray regular
bakertina

Dec 3, 2015

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

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!
235gbt

Nov 13, 2015

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

Jan 11, 2015

Delicious! I love coconut and these were fantastic!