Coconut cookies

You have to really love coconut to enjoy these cookies. There's coconut in the cookie, in the frosting and in the topping!  Be sure to brown the butter in the frosting.

Ingredients:
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla
1 cup sour cream
2 3/4 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut, toasted
1/3 cup butter, cubed
3 cups confectioner's sugar
3-6 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla
2 cups flaked coconut, toasted

Directions:

• Preheat oven to 375 degrees.
• In large mixing bowl, cream butter, shortening and sugars until fluffy
• Beat in eggs and extracts, Stir in sour cream
• Combine flour, salt and baking soda in separate bowl, Gradually add to mixture and mix well
• Fold in coconut. Let batter sit for 2-3 minutes
• Drop by tablespoonfuls 2 inches apart on lightly greased baking sheets.  
• Bake 8-10 minutes until set.  Move to wire racks to cool.
• Heat butter over medium heat in a small saucepan for 5-7 minutes or until golden brown.
• Pour into mixing bowl; beat in sugar, milk and extract.  Thin with more milk if needed.
• Frost cookies, dip in coconut and let stand until completely dry
• Store in an airtight container

Yield: 5 dozen