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Coconut Clouds


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  • Frosting:
  • 1/4 Cup Butter, softened
  • 1/4 Cup Shortening
  • 1 Cup Sugar
  • 1/2 Cup Brown Sugar, firmly packed
  • 2 Eggs
  • 1 tsp. Coconut Extract
  • 1 tsp. Vanilla Extract
  • 1 Cup (8 oz.) Sour Cream
  • 2 3/4 Cups Flour
  • 1 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1 Cup Flaked Coconut, toasted
  • 1/3 Cup Butter
  • 3 Cups Powdered Sugar
  • 3 Tbs. Evaporated Mil
  • 1 tsp. Coconut Extract
  • 1 tsp. Vanilla Extract
  • 2 Cups Flaked Coconut, toasted



Step 1

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" apart onto lightly greased baking sheet. Bake at 375 degrees for 8-10 minutes or until set. Remove to wire racks to cool. In a small saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl, beat in the powdered sugar, milk, and extracts. Frost cooled cookies, dip in coconut. Let stand until completely dry. Store in an airtight container. Yield: 5 1/2 dozen cookies.

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