Coconut Clouds are light and cakey cookies with a browned butter frosting. Coconut lovers will adore these cookies.
Coconut Flavor
The cookie batter is super tender and soft and flavored with coconut extract and shredded coconut. They have just the right amount of sweetness.
Browned Butter
The flavor of the browned butter fosting is heavenly. Browned butter makes everything better! It will take a good 5 to 7 minutes to get the butter the right color and it is worth every single one of those minutes.
With a thick layer of frosting and lots of toasted coconut sprinkled on top, these cookies are like snow balls and perfect for winter. They taste so light and fluffy, they really are like clouds.
Fans of cake cookies will adore these coconut-flavored cookies. I know they’ve become one of my favorite cookies to bake.
How To Toast Coconut
You will need toasted coconut for this recipe. I recommend doing it one of two ways.
- Toast in the oven. Preheat oven to 325 degrees and spread the coconut out in a thin layer on a rimmed baking sheet. Bake for 8 to 10 miniutes, stirring several times.
- Toast in a skillet. Place coconut in a large skillet set over medium-low heat. Stir almost continuously until coconut is golden.
Storage
Coconut Clouds can be stored in an airtight container at room temperature for 4 to 5 days.
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Pin ItMore Coconut Desserts
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Coconut Clouds
Ingredients
- 1/4 cup butter,, softened
- 1/4 cup shortening
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon 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 shredded sweetened 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 shredded sweetened coconut, toasted
Instructions
- Preheat oven to 375 degrees. Grease 2 baking sheets or line with parchment paper.
- Beat butter, shortening, and both sugars with an electric mixer until light and fluffy.
- Beat in eggs one at a time.
- Beat in extracts.
- Beat in sour cream.
- Combine flour, salt, and baking soda in a medium bowl. Gradually add to batter.
- Stir in 1 cup toasted coconut.
- Drop batter by tablespoonfuls onto prepared baking sheets, spacing 2-inches apart. A small ice cream scoop works well for this.
- Bake 8 to 10 minutes or until set in the middle. Remove to wire racks to cool completely.
- Make frosting. In a small heavy saucepan heat butter over medium heat, stirring constantly, until golden brown, about 5 to 7 minutes.
- Transfer to a medium bowl. Gradually whisk in the confectioners’ sugar, evaporated milk, and extracts.
- Stread frosting on cookies. Sprinkle with coconut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Taste of Home
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These cookies looks so adorable! Thank you for sharing the recipe!! Gonna try it soon.