Coconut Cloud Cookies With Brown Butter Frosting

Name: Coconut Cloud Cookies With Brown Butter Frosting
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 66 cookies, 66 serving(s)
Ingredients: 1/4 cup butter, softened; 1/4 cup shortening; 1 cup sugar; 1/2 cup packed brown sugar; 2 large eggs; 1 teaspoon coconut extract; 1 teaspoon vanilla extract; 1 cup 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 vanilla extract; 2 cups flaked coconut, toasted

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Recipe by Bonnie G 2

From the taste of home site these light, coconut drenched cookies are for you if you like coconut. When they taste these cake-like drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie parties

READY IN: 55mins

SERVES: 66

YIELD: 66 cookies

UNITS: US

INGREDIENTS

Nutrition

COOKIES
¹⁄₄

cup butter, softened
¹⁄₄

cup shortening
1

cup sugar
¹⁄₂

cup packed brown sugar
2

large eggs
1

teaspoon coconut extract
1

teaspoon vanilla extract
1

cup sour cream
2 ³⁄₄

cups all-purpose flour
1

teaspoon salt
¹⁄₂

teaspoon baking soda
1

cup flaked coconut, toasted
BROWNED BUTTER 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

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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