Strawberry Coconut Cookies

Soft Coconut Sugar Cookies

¾ cup soft butter
⅓ cup vegetable oil
⅓ cup sour cream
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon coconut extract
3 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups sweetened flaked coconut

Cream butter, oil, sour cream, and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and coconut extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Stir in flaked coconut. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough. Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 10+ min. 
Let cool completely. 
Frost with Strawberry Cream Frosting. Immediately top with sweetened shredded coconut. 
Let set. Share!

Strawberry Cream Frosting
8 oz. softened cream cheese
1/2 cup soft butter
1 oz. crushed (to powder form) freeze dried strawberries
1 teaspoon strawberry extract
2 cups powdered sugar
Drop or two of red food coloring
Dash  of salt
2 Tablespoons whipping cream

Mix cream cheese, butter and strawberry powder. Add extract, then mix. Stir in powdered sugar. Add whipping  cream and mix until fluffy. (3  minutes) Spoon into freezer strength Ziploc until ready to use.