Before I get started with this recipe, I wanted to make another plea. PLEASE GET VACCINATED!!!! I understand there are still people out there who are afraid to get the shot. It doesn’t matter, get your vaccination to protect the people who cannot. There are children under 12 and immunocompromised folks that need your help to keep them safe. Also, wear your mask indoors. I know there are people out there who think wearing a mask is infringing on their personal liberties. Not wearing a mask infringes on OTHER people’s liberties. We have to help each other out if we are going to get past this pandemic.

*Steps off soapbox*

Now that that’s out of the way, this week’s recipe comes from Donna Scofield from Taste of Home. Her recipe for Coconut Clouds are a mix of a coconut sugar cookie and a brown butter frosting. Can we make this low carb? Sure we can. I can also delete the dairy too. And make them gluten free. All while keeping the original taste. This was a contest winner, for good reason. Let’s make this a healthier contest winner. Since this makes 66 cookies, I am also going to cut the recipe by half. I’m not making these for a crowd. Here are the original stats:

Here’s what I changed:

I replaced all of the sugar in the recipe with a sweetener equivalent to reduce the sugar.
I replaced the sour cream with a dairy free alternative.
I used unsweetened coconut to reduce the sugar.
I replaced the evaporated milk with coconut milk to make these dairy free.
I replaced the flour with almond and coconut flour to make these low carb.

Here are the final stats:

Here is the final recipe:

Low Carb Coconut Clouds:

Makes 5.5 dozen

1/4 cup butter, softened
1/4 cup shortening
1 cup granulated sweetener
1/2 cup packed brown sugar substitute
2 large eggs, room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup dairy free sour cream
2 cups almond flour
3/4 cups coconut flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup unsweetened shredded coconut, toasted

Browned Butter Frosting:

1/3 cup butter, cubed
3 cups confectioners’ sweetener
3 tablespoons coconut milk
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups unsweetened shredded coconut, toasted

Preheat oven to 375°. Cream butter, shortening and sweeteners until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in dairy free sour cream. In another bowl, whisk together flours, salt and baking soda; gradually beat into creamed mixture. Stir in coconut.
Drop dough by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely.
For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners’ sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.