Coconut Cloud Cookies

Coconut cloud cookies are for all the coconut lovers in your life. The cookies get their name from their super soft, cake-like texture: They’re tender and fluffy, just like a cloud. Coconut extract and toasted coconut are added to the cookie dough for even more flavor, and are complemented by a dreamy browned butter frosting and more toasted coconut to top it all off.

To make these cookies, you’ll cream together butter and shortening with sugars, add eggs, extracts and the secret ingredient, sour cream. Then, once you mix in the dry ingredients and fold in the toasted coconut, the drop cookies are ready to be baked until soft and cloud-like. Put out a batch of these after any holiday dinner or save this recipe for any other time of year when a coconut craving strikes.

Ingredients for Coconut Cloud Cookies

• Butter: Softened unsalted butter adds richness to the cookie dough and to the frosting.
• Shortening: Shortening, along with the butter, keeps these cookies nice and tender.
• Sugars: You’ll use granulated and brown sugar in the cookies. Creaming the sugar with butter gives them an airy texture.
• Eggs: It’s best to bake with room-temperature eggs; they’ll incorporate better.
• Coconut extract: Boost the flavor of the shredded coconut in these cookies with coconut extract. It’s also a key flavoring agent for the frosting.
• Vanilla extract: Vanilla extract enhances the flavor of both the cookies and frosting.
• Sour cream: Tangy sour cream adds richness and moisture to the cookie dough.
• All-purpose flour: All-purpose flour provides structure for cookies.
• Salt: A touch of salt helps to balance the flavor and sweetness.
• Baking soda: Baking soda helps the drop cookies spread just a small amount while baking.
• Shredded coconut: Choose sweetened, shredded coconut for these cookies. It gets toasted for a more robust flavor and is both folded into the cookie dough and sprinkled on top.
• Confectioners’ sugar: Confectioners’ sugar thickens the frosting, providing a spreadable texture while adding sweetness.
• Evaporated milk: Add evaporated milk to the browned butter frosting for a creamy texture. If you don’t have evaporated milk, swap it for whole milk or 2% milk.

Directions

Step 1: Cream the butter and sugar

Preheat the oven to 375°F. Cream the butter, shortening and sugars until they’re light and fluffy, five to seven minutes. Beat in the eggs and extracts. Stir in the sour cream.

Step 2: Add the dry ingredients

In another bowl, whisk together the flour, salt and baking soda. Gradually beat the dry ingredients into the creamed mixture. Stir in the toasted coconut.

Step 3: Bake the cookies

Drop the dough by the tablespoonful 2 inches apart onto lightly greased baking sheets. Bake them until they’re set, 8 to 10 minutes. Transfer them to wire racks to cool completely.

Editor’s Tip: If you prefer not to grease your baking sheets, line them with parchment paper or a silicone mat instead to help prevent the cookies from sticking.

Step 4: Top with frosting

In a small heavy saucepan, heat the butter over medium heat until it’s golden brown, five to seven minutes, stirring constantly.

Transfer it to a small bowl and gradually beat in the confectioners’ sugar, milk and extracts.

Spread the frosting over the cooled cookies. Dip the tops of the cookies in coconut and let them stand until the frosting it set.

Coconut Cloud Cookies Variations

• Top them with another frosting: The brown butter frosting complements these coconut cloud cookies well, but there are other options. Try adding coconut extract to a simple buttercream frosting or a cream cheese frosting. If you opt for cream cheese, be sure to keep the cookies refrigerated.
• Drizzle them with chocolate: Pair coconut and chocolate for the perfect combo. Once the cookies are baked, frosted and topped with coconut, melt the chocolate and drizzle it on top.
• Add lime: Liven up these coconut cookies with freshly grated lime zest in the cookie dough, or add it as a flavorful twist garnish.

How to Store Coconut Cloud Cookies

Store coconut cloud cookies in an airtight container or zip-top bag at room temperature. They’ll last up to four days on the counter or up to one week in the refrigerator.

Can you freeze coconut cloud cookies?

It’s best to freeze coconut cloud cookies without the frosting and shredded coconut on top. Place the cooled, baked cookies in an airtight container or zip-top bag and freeze them for up to three months. When you’re ready, allow the cookies to thaw, then top them with the frosting and shredded coconut. You can also freeze frosted cookies. Freeze the cookies in a single layer on a baking sheet, then place the frozen cookies between layers of parchment in an airtight container or zip-top bag. Allow them to thaw before serving them.

Can you make coconut cloud cookies ahead of time?

These are great make-ahead cookies. Make the dough up to one day in advance and store it in the refrigerator; let it come to room temperature before scooping the cookies and baking them. You can also bake the cookies and store them in the fridge or freezer until you’re ready to frost them. Make the brown butter frosting up to a day in advance, and store it in the refrigerator. Let it come to room temperature before frosting the cookies.

Coconut Cloud Cookies Tips

How do you toast shredded coconut?

There are multiple methods for toasting coconut. You can toast coconut in the microwave, in a pan on the stovetop, in the oven, or in an air fryer. The most common way to toast coconut in large quantities—such as the 3 cups called for in this recipe—is to spread it into an even layer on a rimmed baking sheet and toast it in the oven at 325° for 20 minutes. Stir the coconut every five minutes until it’s lightly browned. Cool the toasted coconut before incorporating it into the cookie dough.

Why did my cookies spread in the oven?

These cookies are a drop cookie by design, meaning all you have to do is scoop the dough, put it on the baking sheet, and pop the cookies in the oven. If you flatten the dough before baking, the cookies may spread. The cookies may also spread if there’s too much baking soda in the dough or if the oven is too hot.