Ingredients
1/4 cup butter, softened1/4 cup shortening1 cup sugar1/2 cup packed brown sugar2 large eggs, room temperature1 teaspoon coconut extract1 teaspoon vanilla extract1 cup sour cream2-3/4 cups all-purpose flour1 teaspoon salt1/2 teaspoon baking soda1 cup sweetened shredded coconut, toastedBROWNED BUTTER FROSTING:1/3 cup butter, cubed3 cups confectioners’ sugar3 tablespoons evaporated milk1 teaspoon coconut extract1 teaspoon vanilla extract2 cups sweetened shredded coconut, toasted
Preparation
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.
