From the taste of home site these light, coconut drenched cookies are for you if you like coconut. When they taste these cake-like drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie parties
Provided by Bonnie G 2
Categories Drop Cookies
Time 55m
Yield 66 cookies, 66 serving(s)
Number Of Ingredients 18
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
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