Carrot Cake Cookies
1 cup (2 sticks) softened butter
1 cup brown sugar
1/2 cup white sugar
2 large eggs
1 tea. salt
1 tea. baking soda
2 tea. cinnamon
1/2 tea. nutmeg
2 1/2 cups flour
1 cup grated carrots, with the excess moisture soaked up with a paper towel
1/2 cup shredded sweetened coconut
Preheat oven to 350 F.
Beat butter and sugars on high until light and fluffy.
Add eggs, until combined.
Scrape down the sides of the bowl.
Add dry ingredients, 1/3 at a time, mixing until incorporated.
Mix in shredded carrots and coconut.
Refrigerate dough fro about 30 minutes, until firm but not solid.
Using two spoons, drop spoonfuls of dough onto greased cookie sheet and bake at 350 F for 8-10 minutes.
Remove from the oven when they are almost all the way cooked, when the centers still look slightly wet.
Let cool completely on the pan before removing.
Cream Cheese Frosting
1 8 oz. block cream cheese, softened
4 oz. softened butter
2 cups powdered sugar
1/2 tea. vanilla extract
1/4 tea. salt
Beat butter and cream cheese until combined.
Add butter and salt and mix.
Slowly add in powdered sugar and beat to combine.
Spread over completely cooled cookies.