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Thursday, January 7, 2010

Coconut Clouds

Ingredients:
* 1/4 cup butter, softened
* 1/4 cup shortening
* 1 cup sugar
* 1/2 cup packed brown sugar
* 2 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 flaked coconut, toasted
* 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:
* In a small bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut.
* Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
* In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl; beat in the confectioners’ sugar, milk and extracts. Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container.

Yield: about 5-1/2 dozen.

~~Country Woman | December/January 2008~~