Coconut Cloud Cookies With Brown Butter Frosting

READY IN: 55mins
SERVES: 66
YIELD: 66 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut.
  • Drop dough by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely.
  • In a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners’ sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container. Yield: about 5-1/2 dozen.
  • Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
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