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
Coconut Clouds
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, 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.
- 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.
- 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.
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