So, I’ve got a fun recipe coming up for you very soon that these were inspired by (can’t wait to share!). I love coconut oil, absolutely love it. If you’ve been following for the last year or so you probably know that about me by now. The fabulous folks Tropical Traditions came across my recipe for my Coconut Oil Chocolate Chip Cookies and thought they were great! They were sweet enough to send me a jar of their certified organic and traditionally made coconut oil. I’ve been trying to decide what recipe I could come up with that would really show the coconut oil as the shining star and I’ve found it!
I know these are drowning in sugar and so what would the harm in adding oil to them as well be? But, I just have a hard time adding a cup of vegetable oil to a recipe any more. I should have an equally hard time adding that much sugar to a recipe too… but sometimes my sweet tooth gets the best of me! As I was making these cookies I thought ‘I wonder if coconut oil would substitute well?’ Generally whenever I sub coconut oil in a recipe I can’t taste the coconut at all. I seemed to have become immune to coconut. As these were baking up I couldn’t wait to sink my teeth into them.
Coconut Oil Sugar Cookie Clouds with Cream Cheese Frosting
- 1 c. powdered sugar
- 1 c. sugar
- 1 c. Tropical Traditions Organic Coconut Oil melted
- 1 c. butter softened
- 2 eggs
- 1 tsp. vanilla
- 5 c. flour
- 1 tsp. cream of tarter
- 1 tsp. salt
- 1 tsp. baking soda
Cream together both sugars, coconut oil, butter, eggs, and vanilla.
In a separate bowl mix together flour, cream of tartar, salt, and baking soda.
Add dry ingredients to wet ingredients; mix well.
Roll into golf-ball sized balls and roll in granulated sugar. Press slightly (they will not flatten too much during baking).
Bake at 350 F for 10-11 minutes. Do not over bake. Cool completely before frosting.
For the cream cheese frosting recipe, check out my recipe here: http://triedandtasty.com/cream-cheese-frosting/
Adapted from It's Always Autumn
They were everything I dreamed them to be. Coconutty wonderfulness. The fact to that they don’t spread too far whil baking made them so similar to a cloud I just wanted to run away with them! Top them with cream cheese frosting? Forget about it. I was in heaven! Heaven I tell you. I originally started with a different frosting but wasn’t loving it. As soon as I made the switch to my Cream Cheese Frosting recipe I knew it was a match made in heaven. I mean seriously. Don’t they look dreamy?
Although it can be difficult to review an item like coconut oil (mind you, I am under no obligation to write a review), there were a couple of things that stood out about the Tropical Traditions coconut oil. First, I loved the texture and consistency. With other coconut oils when stored in my pantry they are generally hard as a rock (when not in the summer months). I was able to scoop out what I needed without using too much elbow grease, which was a nice change. Could have been a fluke? Could have been a warmer day? But I really think it has to do with the quality somehow. Just my thoughts. I also found that the flavor is out of this world amazing. As I mentioned before I’ve grown so accustomed to coconut oil that I hardly taste it anymore. I was able to really get the full effect in these cookies and I absolutely loved it.
I also love of course that it’s organic. That’s another thing you’ll learn about me if you stick around, my husband and I are in to natural foods and organic eating when possible (with an occasional sweet indulgence… like these cookies). Thanks for the coconut oil Tropical Traditions – I’m excited to continue cooking and baking with it!