Coconut Sour Cream Drop Cookies

Here’s another variant on the Sour Cream Drop Cookie recipe from the Betty Crocker Picture Cooky Book. I actually made it several weeks ago, but life got in the way.

Just for fun, I made it with banana yogurt rather than sour cream, thinking banana would go well with coconut. However, you could only taste the banana if you already knew it was there. Not a wasted experiment, though, as I now know yogurt can be substituted for sour cream, if that’s what you’ve got in the house.

½ cup shortening

1 ½ cups sugar

2 eggs

1 cup sour cream* (half a 500 ml tub)

1 teaspoon vanilla

1 cup shredded coconut

2 ¾ cups flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

 

Cream together shortening and sugar. Add eggs. Stir in sour cream and vanilla. Stir in coconut.

Sift together flour, baking soda, baking powder and salt. Stir into shortening mixture. Chill at least one hour.

Preheat oven to 425⁰F. Drop by rounded teaspoons onto lightly greased baking sheet. Bake 8-10 minutes until delicately brown.

Makes about 5 dozen.