Coconut Clouds
Coconut Clouds are light and cakey cookies with a browned butter frosting. Coconut lovers will adore these cookies.
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.
Nutrition
Calories: 217kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 115mg | Potassium: 74mg | Fiber: 2g | Sugar: 19g | Vitamin A: 151IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg