Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter, (softened)
  • 1/4 cup shortening
  • 1 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup shredded sweetened 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 shredded sweetened coconut, (toasted)

Instruction

  • Preheat oven to 375 degrees. Grease 2 baking sheets or line with parchment paper.
  • Beat butter, shortening, and both sugars with an electric mixer until light and fluffy.
  • Beat in eggs one at a time.
  • Beat in extracts.
  • Beat in sour cream.
  • Combine flour, salt, and baking soda in a medium bowl. Gradually add to batter.
  • Stir in  1 cup toasted coconut.
  • Drop batter by tablespoonfuls onto prepared baking sheets, spacing 2-inches apart. A small ice cream scoop works well for this.
  • Bake 8 to 10 minutes or until set in the middle. Remove to wire racks to cool completely.
  • Make frosting. In a small heavy saucepan heat butter over medium heat, stirring constantly, until golden brown, about 5 to 7 minutes.
  • Transfer to a medium bowl. Gradually whisk in the confectioners' sugar, evaporated milk, and extracts.
  • Stread frosting on cookies. Sprinkle with coconut.