Coconut Clouds

By á-1590

Ingredients

• FROSTING:
• 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 McCormick® Pure 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
• 1/3 cup butter, cubed
• 3 cups confectioners' sugar
• 3 tablespoons evaporated milk
• 1 teaspoon coconut extract
• 1 teaspoon McCormick® Pure Vanilla Extract
• 2 cups flaked coconut, toasted

Details

Adapted from tasteofhome.com

Preparation

Step 1

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.