COCONUT CLOUDS RECIPE

1/4 c. butter softened 1 tsp. vanilla extract

1/4 c. shortening 1 c. sour cream

1 c. sugar 2 3/4 c. all purpose flour

1/2 c. brown sugar 1 tsp. salt

2 eggs 1/2 tsp. baking soda

1 tsp. coconut extract 1 cup flaked coconut (toasted)

In a large bowl, cream the 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 for 8-10 minutes or until set. Remove to wire racks to

cool. In a small heavy saucepan, heat 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.

Frosting

1/3 cup butter cubed. 1 tsp. coconut extract

3 cups confectioners sugar 1 tsp. vanilla extract

3 tsp. evaporated milk 2 cups flaked coconut