Coconut Cloud Cookies With Brown Butter Frosting Recipes

COCONUT CLOUDS

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.

COCONUT CLOUDS

Steps:

• 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.

COCONUT CLOUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch baking dish with nonstick spray.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, 4 to 5 minutes. Gently remove the egg whites from the mixer to a medium bowl and set aside.
• Combine the sugar and butter in the bowl of the mixer and cream together, scraping down the sides of the bowl occasionally, until light and fluffy, about 3 minutes. Add the vanilla and whip an additional 30 seconds to incorporate.
• In another medium bowl, sift together the cake flour, baking powder and fine salt. With the mixer on low speed, pour half the coconut milk into the butter and sugar mixture. Turn the mixer off and add half the dry ingredients. Mix on low speed until the dry ingredients are just incorporated, scraping down the sides of the bowl as needed. Repeat this process with the remaining coconut milk and dry ingredients.
• Using a rubber spatula, gently fold the whipped egg whites into the batter. Pour the batter into the greased baking dish. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cake to cool completely.
• For the coconut syrup: Place the coconut water and honey in a microwave-safe container. Microwave until the honey is dissolved, about 1 minute. Poke the surface of the cake with the tines of a fork. Brush the cake with the warm syrup. Sprinkle the flaked coconut evenly over the cake.
• For the frosting: Place the sugar and coconut water in a small saucepan. Bring to a boil over medium-high heat. Let boil for 2 minutes before you add it to the egg whites (see below).
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Add the vanilla extract. Reduce the speed to the lowest setting and slowly pour the hot sugar syrup into the egg whites. Continue to drizzle until all the syrup has been added. Then, turn the mixer up to high speed and whip until the frosting becomes thick, glossy and holds stiff peaks, about 3 minutes more. The frosting should be used to decorate the cake immediately.
• Scrape the frosting onto the center of the cake in a large mound. Push outward with an offset spatula, spreading the frosting over the surface of the cake and making cloudlike swirls to cover completely.

COCONUT CLOUD COOKIES WITH BROWN BUTTER FROSTING

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.

COCONUT ICEBOX COOKIES

Steps:

• Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
• Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.

SUGAR COOKIE CUPS WITH COCONUT BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
• Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
• Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin.
• Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely.
• Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick.
• Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.

CREAMY COCONUT BUTTER FROSTING

Steps:

• Cream butter, salt, and extracts, beating until light and fluffy.
• Add sugar gradually, beating after each addition.
• Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.