Coconut Clouds

Coconut Clouds R

  

• 67 Servings
• Prep: 45 min. Bake: 10 min./batch + cooling

45 10 55

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

Directions

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine the 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 at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
• In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl; beat in the 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.