COCONUT CLOUDS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. —Donna Scofield, Yakima, Washington
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield about 5-1/2 dozen.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 110 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 72mg sodium, CarbohydrateContent 16g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
COCONUT CLOUDS RECIPE | LAND O’LAKES
Steps:
- Combine sugar, butter and cream cheese in bowl; beat at medium speed, scraping bowl often, until creamy. Add egg yolk, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Reserve 1 cup coconut; set aside. Stir in remaining coconut until well mixed. Cover; refrigerate at least 1 hour until firm.
- Chop reserved coconut. Place into bowl; set aside. Line cookie sheets with parchment paper; set aside.
- Heat oven to 350°F.
- Shape dough into 3/4-inch balls. Roll balls in chopped coconut, pressing coconut firmly onto cookies. Place cookies onto prepared cookie sheets. Bake 12-15 minutes or until tops just begin to brown. Cool 1 minute on cookie sheets; move entire sheet of parchment to cooling rack. Cool completely.
- Combine chocolate chips and shortening in bowl. Microwave, stirring every 15 seconds, 60-75 seconds or until chocolate is melted.
- Dip bottoms of cookies into chocolate, scraping excess against edge of bowl. Return to parchment paper; let stand until chocolate is set.
Nutrition Facts : Calories 100 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 45 milligrams, CarbohydrateContent 12 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 1 grams
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