Coconut Cloud Cookies With Brown Butter Frosting

Submitted 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
• Ingredients: 18
• Yields: 66 cookies
• Serves: 66

ingredients

• 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

1. 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.
2. 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.
3. 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.
4. 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.