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Coconut Clouds

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
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    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

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • elainek51
    Nov 30, 2020

    Made these cookies for my daughter's wedding and they are delicious. They do well freezing also. I will make them again & again.

  • hardtouse
    Jan 19, 2020

    Made these cookies as directed and they are fantastic! Only 1/2 of the family eats coconut, they do not know what they are missing. I did chill the dough overnight before baking. Will definitely make again.

  • _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!