Best Coconut Clouds Recipes

COCONUT CLOUDS

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; 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., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, 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.

NORMA'S (COCONUT CLOUDS) CAKE MIX COOKIES

Steps:

• 1. Preheat your oven to 350
• 2. Reserve 1 1/3 cup coconut in a bowl and set aside.
• 3. Combine cake mix, egg, oil, water and almond extract in a large mixing bowl.
• 4. Beat at low speed until blended.
• 5. Stir in remaining 1 1/3 cup coconut and mix well.
• 6. From a rounded teaspoonful of dough: make into a i inch ball and roll them in reserved coconut. Or use a 1 inch spring operated cookie scoop. These are available at most kitchen shops.
• 7. Roll to cover lightly amd place on a ungreased baking sheet about 2 inches apart.
• 8. Place in oven and bake for 10 to 12 minutes or until cookies are lightly golden brown.
• 9. Remove from oven and cool for one minute on baking sheet before removing them to cooling rack.
• 10. Cool completely and store in an airtight container.

COCONUT CLOUDS

Steps:

• Preheat oven to 350 degrees.
• Reserve 1 1/3 cup coconut in a bowl and set aside.
• Combine cake mix, egg, oil, eater and almond extract.
• Beat at low speed until well mixed.
• Stir in remaining 1 1/3 cup coconut.
• Drop by rounded teaspoons into reserved coconut and roll the cookie.
• Place on a ungreased baking sheet.
• Bake at 35o degrees for 10-12 minutes or until light golden brown.
• Cool in pan 1 minute and then transfer to cooling racks.

COCONUT SNOW CLOUDS

Steps:

• Preheat the oven to 325 degrees F. Place a sheet of parchment paper on a rimless baking sheet. Draw four 5-inch circles in pencil on the sheet. This will be your guide for forming the meringues.
• Place the egg whites in a large bowl and whisk on high speed with a handheld electric mixer until soft peaks form. Gradually beat in the sugar, scrape down sides of the bowl, and beat until thickened and the sugar has dissolved, 8 minutes.
• Place the cornstarch, vinegar and salt in a small bowl and mix to combine. Add the cornstarch mixture to the meringue and continue beating for 2 minutes. Fold in the coconut. The mixture should be very stiff. Spoon the meringue into each of the circles on the parchment paper, about 2 inches high, and smooth the tops as flat as you can get them.
• Bake the circles until the tops are dry to the touch and barely golden brown at the edges, about 20 minutes. Remove from the oven and allow to cool completely before assembling, about 20 minutes.
• For the rum coconut cream: Beat the cream in a large bowl with a handheld electric mixer until soft peaks form. Add the sugar and continue beating until it holds stiff peaks.
• Open the can of chilled coconut and scoop the white solid coconut fat out into a separate large bowl, leaving the clear coconut water in the can; set the coconut water aside. Add the rum and vanilla scrapings to the bowl with the coconut fat and whip until smooth and stiff. Add coconut water 1 tablespoon at a time until you get a smooth texture.
• Fold the whipped cream and coconut cream together with a rubber spatula. Whip the two again for 1 minute if it needs to be stiffer.
• No more than an hour before serving, assemble the cakes: Place 2 meringue circle on a cake stand, platter or 2 plates. Spoon 1/3 cup of the coconut cream over each the meringue. Sprinkle with toasted coconut flakes. Top each with the remaining meringue circles and coconut cream, spreading the coconut cream over the sides of the cakes. Sprinkle all over with toasted coconut flakes. Serve immediately or keep well chilled for up to an hour.

LEMON COCONUT CLOUDS

Steps:

• •Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
• •In a large bowl, beat all ingredients except confectioners' sugar with an electric mixer; mix well.
• •Place confectioners' sugar in a shallow dish. Roll a heaping teaspoonful of dough in sugar. Place on prepared baking sheets.
• •Bake 8 to 10 minutes, or until light brown around edges. Let cool 5 minutes then remove to a wire rack to finish cooling
• Read more at http://www.mrfood.com/Cookie-Recipes/Lemon-Coconut-Clouds/ml/1#iHQ22AfSApHq6ZWl.99