Coconut Cookies
Coconut is something you either love or hate. I love it, and I love these very coconutty cookies!
Ingredients
Cookies
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 3/4 cups flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup flaked coconut, toasted
Coconut Frosting
- 1/3 cup butter, cubed
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 2 cups flaked coconut, toasted
Instructions
- Preheat oven to 375 degrees and toast coconut. (See notes below). Lightly grease two baking sheets and set aside.
- In a large mixing bowl, beat butter, shortening and sugars until fluffy. Beat in eggs and extracts. Stir in sour cream.
- In a separate bowl, whisk flour, salt and baking soda until well combined. Gradually add to butter mixture and mix well.
- Fold in coconut. Refrigerate batter for 5 minutes. Drop by tablespoons, 2 inches apart onto prepared baking sheets
- Bake 8-10 minutes until set. Remove to wire rack and cool completely.
- For frosting, heat butter in a small saucepan over medium heat for 5-6 minutes until golden brown. Pour browned butter into mixing bowl and add sugar, 3-4 tablespoons of milk and extracts. Thin with more milk, if needed. Frosting will thicken as you ice the cookies. Continue to stir in additional milk as needed.
- Spread a layer of frosting onto cooled cookie and dip into toasted coconut. All to stand until completely dry.
- Store in an airtight container.
Notes
- To toast coconut, spread 3 cups onto a large rimmed baking sheet and place in oven for 5-6 minutes, stirring once or twice to ensure that it’s toasted evenly. Transfer toasted coconut to a medium bowl.