Sunday, October 27, 2013

Coconut Sugar Cookies

This is one good cookie! This is a sour cream sugar cookie with caramel frosting, topped with toasted coconut, caramel, and milk chocolate.  The sugar cookie part is derived from a "family recipe's" cookbook Ryan's mom Kathy gave to me when we got married.  Its a Sour Cream sugar cookie and it is DELICIOUS! I am not sure who to give credit to for this amazing little cookie, either Ryan's Mom, his Grandma Stringham, or his Grandma Holdaway (I will have to ask) so I will just give credit to all three of them for compiling my yummy book of family recipe's :). I then added a little extra "swag" to the cookie to make it taste kinda like a Samoa.  There are so many variations you can make with just a simple sugar cookie recipe. I will have to eventually post the recipe for Sour Cream Sugar Cookies with my cream cheese almond frosting, they are delish... Any-who this is a great recipe to try, and here's how its done!


Sour Cream Cookies

  • 3 Cups Flour
  • 1 tsp Baking Soda
  • 1/2 tsp salt
  • 1 Cup Granulated Sugar
  • 1 Egg
  • 1/2 Cup Butter
  • 1/2 Cup Sour Cream
  • 1 1/2 tsp Vanilla
Caramel Frosting
  • 1/2 cup caramel (Plus extra for drizzle) (use homemade or store bought)
  • 1/2 cup salted butter at room temperature
  • 1 tsp Vanilla
  • 3 tbs Milk or Heavy Cream
  • 3 Cups Powdered Sugar
  • 1 1/2 Cups Toasted Coconut
  • Chocolate Drizzle
    • 3/4 Cup Milk Chocolate Chips
    • 1 tsp Butter
    • 4 tbs milk
  • Caramel Drizzle 


  • Preheat oven to 350 degrees 
  • In a medium sized bowl mix together flour, salt, and baking soda, set aside
  • In a large mixing bowl mix together butter, vanilla, egg, and sugar until well combined
  • Slowly add in dry ingredients and mix until just combined
  • Knead dough into a ball and chill for 1/2 an hour (cookies will come out better with chilling, but I skipped this step in my recipe because I'm not patient enough)
  • Roll out dough on a floured surface approximately 1/4 of an inch thick
  • Cut into desired shapes and place on a lightly greased cookie sheet
  • Bake about 5-6 minutes (The key to this cookie is to bake it just to where the cookie puffs up, the bottoms will be very slightly brown)
  • Prepare your frosting while they cool!
  • Beat butter in mixer until light and fluffy (about two minutes)
  • Add caramel and vanilla and mix until well combined
  • Slowly add powdered sugar until well combined
  • Add milk or heavy cream one tbs at a time until you reach your desired consistency
  • Frost your cookies once they have completely cooled
Toasted Coconut
  • You can buy toasted coconut from the grocery store but I only had regular coconut flakes so I toasted them myself, but don't worry! It's super easy!  All you do is preheat your oven to 300 degrees, lay your coconut flakes evenly on a cookie sheet lined with wax paper and bake for 10-12 minutes, making sure to stir them once in between.  
  • Dip your frosted cookies into a bowl of toasted coconut
Chocolate Drizzle
  • I am not a fan of making my own chocolate drizzle out of chocolate chips, but nevertheless I didn't have any pre made chocolate so I had to make do.  In a small microwave safe bowl combine chocolate chips and butter.  Microwave for 15 seconds.  Stir mixture until chocolate chips are completely melted, then add milk or heavy cream.  Its really important that you don't overheat your chocolate chips or they will burn and make a huge mess. 
  • poor your chocolate drizzle into a piping back (or zip-lock back with a tiny hole cut from the tip) and drizzle over cookies 
  • Drizzle leftover caramel on your cookies and your done! YUM!

And that's the way the cookie crumbles ;)

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