Name: Coconut Clouds
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)

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Coconut Clouds

Course: Dessert

Servings:

Author: Taste of Home

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.