INGREDIENTS
For the Cookies:
1 c. butter, softened
3/4 c. canola oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 Tbsp. water
2 eggs
2 tsp coconut extract
5 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
For the Frosting:
1/2 c. butter, softened
3/4 c. sour cream
1 tsp coconut extract
dash of salt
1 1/2 - 2 lbs. powdered sugar
1-2 Tbsp. coconut milk (or as needed, to taste)
Toasted Coconut
DIRECTIONS
For the Cookies:
Preheat oven to 350-degrees.
In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs. Then add coconut extract, and mix thoroughly.
In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
Roll dough into golf-ball sized balls and place on cookie sheet lined with parchment or a silpat.
Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie to about 1/2 inch in thickness.
Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the Frosting:
Cream together butter, sour cream, extract, and salt. Slowly add powdered sugar, and mix until desired consistency (you may not need all of it). Add coconut milk to thin if needed. Spread over cooled cookies, top with toasted coconut and serve! Store in an airtight container in the refrigerator to get that soda shop experience.
