Coconut Clouds

Coconut Clouds
Coconut Clouds

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Frosting:

  • 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

Directions

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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