Coconut Clouds: Fluffy, Sweet, and Perfectly Coconutty

If you’re craving a sweet, soft, and coconut-flavored dessert, look no further than Coconut Clouds. These soft cookies are filled with the rich flavor of toasted coconut and topped with a decadent browned butter frosting. They are perfect for a special treat, whether for a holiday, a celebration, or just to satisfy your sweet tooth. With their melt-in-your-mouth texture and coconut flavor in every bite, these cookies are sure to become a new favorite.

For more coconut-inspired recipes, check out Bon Appétit’s list of coconut dessert ideas or visit Martha Stewart’s collection of cookie recipes.

Basic Recipe: Ingredients and Instructions

Making Coconut Clouds is easier than you might think! With simple ingredients and a few key techniques, you can create these delightful cookies that are perfect for any occasion.

Coconut Clouds Cookies – Soft and Chewy with Browned Butter Frosting

Author: Jennifer Mitchell
Total Time: 30-35 minutes
Yield: 24-30 cookies 1x
Diet: Vegetarian

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Description

Coconut Clouds are light, fluffy, and delicious cookies with a tropical twist. These soft, slightly chewy treats are made with coconut extract and shredded toasted coconut, making them a perfect dessert for coconut lovers. Topped with a decadent browned butter frosting and more toasted coconut, they are sure to melt in your mouth and transport you to a tropical paradise!

Ingredients

Scale

For the Cookies:

1/4 cup butter (softened)
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 large eggs (room temperature)
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup sour cream
2–3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sweetened shredded coconut (toasted)

For the Browned Butter Frosting:

1/3 cup butter (cubed)
3 cups confectioners’ sugar
3 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups sweetened shredded coconut (toasted)

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Cookie Dough:
In a large mixing bowl, beat together the softened butter, shortening, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the coconut extract, vanilla extract, and sour cream until smooth.
Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Coconut:
Gently fold in the toasted shredded coconut into the cookie dough.
Scoop and Bake:
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the Browned Butter Frosting:
In a small saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden brown and releases a nutty aroma, about 4-5 minutes. Remove from heat and allow the browned butter to cool slightly.
Prepare the Frosting:
In a medium mixing bowl, whisk together the browned butter, confectioners’ sugar, evaporated milk, coconut extract, and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more evaporated milk, 1 teaspoon at a time, until the desired consistency is reached.
Frost the Cookies:
Once the cookies are completely cooled, spread a generous amount of the browned butter frosting on top of each cookie. Sprinkle with toasted shredded coconut for an extra tropical touch.
Serve and Enjoy:
Allow the frosting to set before serving the Coconut Clouds. Enjoy these sweet, tropical cookies as a delightful treat for any occasion!

Notes

To toast the shredded coconut, place it in a dry skillet over medium heat and stir occasionally for 3-4 minutes until golden brown. Alternatively, you can toast it in the oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally to prevent burning.

These cookies can be stored in an airtight container for up to 4 days at room temperature.

You can freeze the cookies (without frosting) for up to 2 months. Simply thaw and frost when ready to serve.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 21g
Sodium: 150mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: Coconut Clouds Recipe

Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This will ensure your cookies bake evenly and don’t stick.
Prepare the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, shortening, sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed.
- Add the eggs, one at a time, mixing well after each addition. Stir in the coconut extract and vanilla extract.
- In a separate bowl, whisk together the sour cream, flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Gently fold in the toasted shredded coconut. The toasted coconut will give the cookies a lovely nutty flavor and extra texture.
Shape the Cookies: Use a tablespoon or cookie scoop to form rounded portions of dough, spacing them about 2 inches apart on the prepared baking sheets. These cookies will spread slightly as they bake, so leave enough space for them to expand.
Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Browned Butter Frosting: While the cookies are cooling, prepare the frosting. In a small saucepan over medium heat, melt the cubed butter, stirring occasionally. Continue to cook the butter until it turns golden brown and develops a nutty aroma. This usually takes 4-5 minutes. Be careful not to burn the butter!
- Once the butter is browned, remove it from the heat and let it cool for a few minutes. Whisk in the confectioners’ sugar, evaporated milk, coconut extract, and vanilla extract until smooth and well-combined. If the frosting is too thick, add a little more evaporated milk, one tablespoon at a time, until it reaches a spreadable consistency.
Frost the Cookies: Once the cookies have completely cooled, spread a generous layer of the browned butter frosting on top of each cookie. Sprinkle the toasted shredded coconut over the frosting for extra coconut flavor and texture.
Serve and Enjoy: Allow the frosting to set for a few minutes before serving. These Coconut Clouds are perfect with a cup of coffee, tea, or your favorite beverage!

Advanced Techniques for Perfect Coconut Clouds

To take your Coconut Clouds to the next level, here are a few advanced techniques to consider:

Toasting the Coconut

Toasting the shredded coconut enhances its natural flavor and adds a delicious nutty aroma. Simply place the coconut on a baking sheet and bake it in a preheated 350°F (175°C) oven for 5-7 minutes, stirring occasionally to prevent it from burning. You can also toast coconut in a skillet over medium heat, stirring constantly until golden brown.

Making Browned Butter Frosting

For the perfect browned butter frosting, it’s important to cook the butter slowly to bring out its nutty flavor. Be patient and watch the butter closely as it cooks, so you don’t burn it. The key is to stop cooking once it’s golden brown and has a nutty aroma, but before it gets too dark.

Making the Dough Ahead of Time

If you’re short on time, you can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours. This allows the flavors to meld and results in a slightly firmer dough that’s easier to work with when shaping. Just make sure to bring the dough back to room temperature before baking.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Your Coconut Clouds cookies can last for several days if stored properly. Here are a few tips on how to store them and keep them fresh:

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. Be sure to separate layers of cookies with parchment paper to prevent them from sticking together.

Freezing

If you want to make a large batch in advance, you can freeze both the cookie dough and the frosted cookies:

For Cookie Dough: Scoop the dough into balls and place them on a baking sheet. Freeze for 1-2 hours until firm, then transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, simply bake the frozen dough balls as directed, adding an extra minute or two to the baking time.
For Frosted Cookies: If you’ve already frosted the cookies, let them cool completely before freezing. Place the frosted cookies in a single layer on a baking sheet and freeze until firm. Transfer the frozen cookies to an airtight container and store them in the freezer for up to 2 months.

Reheating

If you prefer to enjoy your cookies warm, you can gently reheat them in the microwave for 10-15 seconds. If the frosting has become too soft, allow the cookies to cool slightly before serving.

Dietary Adaptations and Substitutions

While Coconut Clouds are naturally rich and delicious, there are ways to adapt the recipe to meet specific dietary needs:

Gluten-Free Version

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that works as a one-to-one replacement. Make sure the other ingredients (such as the baking soda and vanilla extract) are also gluten-free.

Dairy-Free Version

If you’re following a dairy-free diet, substitute the butter and shortening with vegan butter or coconut oil. You can also use a dairy-free sour cream alternative or coconut milk for the sour cream.

Low-Sugar Version

For a lower-sugar option, use a sugar substitute like Stevia or Monk Fruit Sweetener in place of the granulated and brown sugars. Keep in mind that sugar substitutes may affect the texture and flavor slightly.

FAQs About the Recipe

Can I use sweetened coconut flakes instead of shredded coconut?

Yes, sweetened coconut flakes work well in this recipe. However, they tend to be larger and may need to be chopped into smaller pieces for a more even texture.

Can I make this recipe without the frosting?

Absolutely! If you prefer a less decadent treat, you can skip the frosting entirely or simply dust the cookies with powdered sugar for a lighter option.

Can I make these cookies with unsweetened coconut?

Yes, you can use unsweetened coconut, but the cookies may be less sweet. If using unsweetened coconut, you might want to increase the amount of sugar slightly.

Conclusion & Final Thoughts

These Coconut Clouds are truly a tropical-inspired delight. With their soft, chewy texture and delicious toasted coconut flavor, they make the perfect treat for any coconut lover. The browned butter frosting adds a rich, nutty flavor that takes these cookies to the next level of indulgence. Whether you’re serving them for a special occasion or simply as a sweet treat for yourself, these cookies are sure to please.

Enjoy making and sharing your Coconut Clouds — and be sure to experiment with the variations and tips mentioned here for even more delicious results!