Ingredients
½cupbutter,softened
1cupsugar
2eggs
1½tbspsour cream
1tspvanilla
1tspcoconut extract
2½cupsflour
½tspbaking powder
½tspsalt
1cupsweetened coconut,shredded
½cupbutter,softened
2cupspowdered sugar
2tbsphalf and half,or milk
½tspvanilla
½tspcoconut extract
pinch salt
Preparation
Preheat oven to 375 degrees F. Line a 9×13-inch pan with foil and spray lightly with cooking spray, then set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, sour cream, vanilla, and coconut extract, and mix until well combined. Stir in the flour, baking powder, and salt to form a thick dough.
Press the dough into the prepared pan to form an even layer, and poke the dough every few inches with a fork so it will bake evenly.
Bake 17 to 20 minutes or until lightly browned around the edges. Cool completely.
While the cookies are baking, toast the coconut. Heat a medium skillet over medium heat and spray with cooking spray.
Add the coconut and cook, stirring frequently, until golden brown. Remove from heat and cool completely.
To make the frosting, beat together the butter, powdered sugar, and half and half until light and fluffy. Add the vanilla, coconut extract, and salt, and beat again until fluffy. Fold in the toasted coconut, reserving ¼ cup for sprinkling on top.
Spread over the cooled cookies and sprinkle with reserved coconut.
Cut into squares. Enjoy!
