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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 67 |
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Coconut lovers will have extra reason to celebrate when they taste these cake-like drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie parties. 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 king arthur unbleached 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:
1. In a large 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.
2. 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.
3. In a small heavy saucepan, heat butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl; beat in the confectionersâ sugar, milk and extracts.
4. Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container. Yield: about 5-1/2 dozen.
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