Coconut Clouds

Confession time. I'm totally ripping myself off for this week's 12 Weeks of Christmas Cookies post. Starting a couple of days ago, my back became very unhappy with me. I'm not sure why, but it's just not happy.  I know I shouldn't complain, but I am decidedly a wimp.

Complicating matters is the fact that my oldest is out of school for fall break, and we had already promised him a day trip today (Friday) and another on Saturday. So, I decided to give my back a break yesterday and not do any baking. I thought it would be better today. Not so much. As a matter of fact, I'm sitting here in the recliner, with a heating pad and my laptop typing. We had a fun day, but I'm done!

D told me just to skip this week, that everyone would understand. I can't do it. Can't just skip the post this week!

So...I'm pulling out a recipe that was one of the first ones I posted after starting my blog. I was such a newbie, in fact, that I didn't manage to take a picture of the cookies. I didn't even tag the post correctly -- it wasn't filed under "cookies" at all. 

Here's a link to the original post for Coconut Clouds. And I'm going to re-post the recipe here as well. I distinctly remember baking these cookies. They were great! I had baked them for the teachers at my son's school at Christmastime. It's a recipe from Taste of Home, and the cookies turn out very soft and cake-like, with a coconut frosting and toasted coconut on top!

And I'll make a promise to you for recycling this recipe:  I'll post TWO cookie recipes next week.  How's that?  ;)
 
Coconut Clouds
from Taste of Home

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 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:
In a small bowl, cream 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.

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.

In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl; beat in the confectioners' sugar, milk and extracts. Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container.

Yield: about 5-1/2 dozen. (I must have made them bigger, because I only got a little over 4 dozen)
 
Enjoy!  :)