Coconut Clouds
Servings: 0
Ingredients
- 1/4 cup butter softened
- 1/4 cup shortening
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2 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 flaked coconut toasted
- FROSTING:
- 1/3 cup butter cubed
- 3 cups confectioners' sugar
- 3 tablespoons evaporated milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 cups flaked coconut toasted
Instructions
- Preheat oven to 375°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut.
- Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake 8-10 minutes or until set. Remove to wire racks to cool.
- In a small heavy saucepan, heat butter over medium heat 5-7 minutes or until golden brown. Pour into a small bowl; beat in confectioners’ sugar, milk and extracts.
- Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container. Yield: about 5-1/2 dozen.
Notes
Recipe By: Taste of Home
Yield: 5 1/2 dozen cookies
Yield: 5 1/2 dozen cookies
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