COCONUT CLOUD COOKIES WITH BROWN BUTTER FROSTING

Coconut Cloud Cookies With Brown Butter Frosting image

Provided by Bonnie G 2

Time 55m

Yield 66 cookies, 66 serving(s)

Number Of Ingredients 18

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup sour cream
2 3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut, toasted
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

Steps:

Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; 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 inches apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely.
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. Yield: about 5-1/2 dozen.
Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutrition Facts : Calories 107.6, Fat 4.4, SaturatedFat 2.7, Cholesterol 12, Sodium 76.5, Carbohydrate 16.3, Fiber 0.5, Sugar 11.6, Protein 1