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Coconut Clouds
Coconut Clouds are light and cakey cookies with a browned butter frosting. Coconut lovers will adore these cookies.
Course
Cookies
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
36
cookies
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.