Chocolate Coconut Almond Cake Mix Cookies Recipes

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ALMOND JOY CAKE MIX COOKIES RECIPE!



Almond Joy Cake Mix Cookies Recipe! image

Use this easy Almond Joy Cake Mix Cookies Recipe to gloriously satisfy your Almond Joy cravings!

Provided by The Frugal Girls

Categories     Dessert

Time 17m

Number Of Ingredients 6

15.25 oz. Betty Crocker Chocolate Fudge {or Milk Chocolate} Cake Mix Box
1 cup Milk Chocolate Chips
¾ cup Flaked Coconut
¼ cup Thinly Sliced Almonds
2 Large Eggs
½ cup Melted Butter, or Canola Oil, or Vegetable Oil

Steps:

  • Preheat oven to 350 degrees.
  • Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
  • Stir in Milk Chocolate Chips, Flaked Coconut, and Sliced Almonds, mix well with large spoon.
  • Chill dough in refrigerator for 1 hour.
  • Drop onto ungreased non-stick Cookie Sheet in rounded balls.
  • Bake for approx. 7 - 9 minutes, or until done.
  • Cool cookies on wire racks, and ENJOY!

COCONUT-CHOCOLATE-ALMOND COOKIES



Coconut-Chocolate-Almond Cookies image

Treat your guests with these coconut-chocolate-almond cookies that are made using Betty Crocker® cookie mix and Rich & Creamy cream cheese frosting- a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
1 egg
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
1 teaspoon coconut extract
1/2 cup flaked coconut, toasted

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix and cocoa until well blended. Add butter, egg and almond extract; stir until soft dough forms. Gently stir in almonds. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls.
  • Bake 12 minutes or until set. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, stir frosting and coconut extract. Frost cookies. Sprinkle with coconut.

Nutrition Facts : Calories 229, Carbohydrate 31 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 130 mg

ALMOND CHOCOLATE COCONUT COOKIES II



Almond Chocolate Coconut Cookies II image

These cookies are easy to make and delicious.

Provided by BRENDASTEVENS

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 48

Number Of Ingredients 11

1 cup butter
1 ½ cups white sugar
1 ½ cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 32.6 g, Cholesterol 27.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 138.2 mg, Sugar 20.8 g

CHOCOLATE COCONUT ALMOND CAKE MIX COOKIES



Chocolate Coconut Almond Cake Mix Cookies image

These delightful cookies are a spin-off of Kimmi Gaines Almond Joy Cake Mix cookies, which are delicious! I had all the ingredients on hand and decided to just modify Kimmi's recipe. I believe they will be a crowd pleaser for sure.

Provided by Stephanie Dodd

Categories     Cookies

Time 25m

Number Of Ingredients 6

1/4 c oil
1/4 - 1/2 c milk or sweetened condensed milk; i used 1/4 cup sweetened condensed milk and 1/4 cup whole milk
1 1/2 c chocolate chips
1 1/2 c coconut
1 - 1 1/2 c almonds, chopped
1 coconut cake mix; if cannot find coconut, use a white cake mix and add 1 tsp. coconut extract

Steps:

  • 1. Mix all ingredients together; if dough is too stiff, add a little more milk. Using parchment paper, drop by spoonful onto cookie sheet. I used a small ice cream scoop. Bake at 350 degrees for 12 - 15 minutes or until they start to brown. ENJOY!
  • 2. Some regions do not carry Coconut cake mixes but Duncan Hines does make a Coconut Cake mix so if you can find one at your grocer, use it. If not, just use a white cake mix and add the teaspoon of Coconut Extract.

ALMOND-COCONUT CHEWY CHOCOLATE COOKIES



Almond-Coconut Chewy Chocolate Cookies image

Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also kosher and gluten-free makes them a love match for Passover--and for life.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h50m

Yield Makes about 24

Number Of Ingredients 10

1 2/3 cups almond flour, such as Bob's Red Mill
2/3 cup Dutch-process cocoa powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter or margarine (for Passover), room temperature
1 1/4 cups packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup chopped bittersweet chocolate
1/2 cup chopped roasted almonds
1/2 cup sweetened shredded coconut

Steps:

  • In a medium bowl, whisk together flour, cocoa, and salt.
  • In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
  • Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.

COCONUT CHIP COOKIES



Coconut Chip Cookies image

Flora Alers of Clinton, Maryland transforms a boxed white cake mix into a big batch of tasty cookies that are filled with coconut, nuts and chocolate chips. "This recipe requires just six ingredients, so you can mix up the batter in a jiffy," she shares.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3-1/2 dozen.

Number Of Ingredients 6

1 package white cake mix (regular size)
2 large eggs, room temperature
1/3 cup canola oil
1 cup sweetened shredded coconut
1/2 cup semisweet chocolate chips
1/4 cup chopped macadamia nuts or almonds

Steps:

  • In a large bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in the coconut, chips and nuts. Roll into 1-in. balls. Place on lightly greased baking sheets. , Bake at 350° for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes; remove to a wire rack to cool completely.

Nutrition Facts : Calories 195 calories, Fat 10g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 179mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

DONNA'S COCONUT ALMOND COOKIES



Donna's Coconut Almond Cookies image

I have four daughters, and my family has a big love of a certain candy bar. I was inspired to create a cookie that would satisfy the cravings! The result is a light and airy cookie that's crisp, packed with flavor, and addicting! It's hard to stop at one. You can switch out the semi-sweet chocolate with your favorite chocolate flavor or just leave the chocolate off altogether. Don't be fooled by the small amount of chocolate because this cookie packs a lot of flavor. These are super easy to make.

Provided by donnam

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h5m

Yield 24

Number Of Ingredients 9

½ cup butter, softened
½ cup shortening
¾ cup white sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¼ cups all-purpose flour
1 cup sweetened flaked coconut
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Beat butter, shortening, and sugar in a bowl until creamy. Mix almond and vanilla extracts and salt into creamed mixture. Gradually beat in flour until smooth. Stir coconut into dough.
  • Scoop up dough by heaping tablespoonfuls, roll into balls, and arrange about 2 inches apart on prepared baking sheets. Dip the bottom of a glass in flour and press cookies 1/4 inch thick.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Let cool on baking sheets for 2 or 3 minutes before removing cookies.
  • While cookies are baking, heat half the chocolate chips in a small bowl in a microwave oven for 30 seconds; stir. Repeat steps, heating and stirring until chocolate chips are melted, smooth, and warm. Place remaining chocolate chips into melted chocolate and continue heating and stirring until all chips are melted and just warm. Transfer melted chocolate to a resealable plastic sandwich bag. Snip a small corner off the bag with a scissors.
  • Hold the bag like a pastry bag and squeeze a thin line of melted chocolate onto warm cookies in a zigzag pattern. Transfer cookies to cooling racks to let the chocolate harden, about 30 minutes.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 21.2 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 5.6 g, Sodium 61.3 mg, Sugar 11.2 g

CHOCOLATE-GLAZED COCONUT-ALMOND CAKE



Chocolate-Glazed Coconut-Almond Cake image

Categories     Cake     Chocolate     Dessert     Bake     Coconut     Almond     Party     Bon Appétit

Yield Serves 10

Number Of Ingredients 21

Cake
1 1/4 cups sugar
3 1/2 ounces almond paste, broken into pieces
1/2 cup (1 stick) unsalted butter, room temperature
4 large eggs, separated
1 teaspoon imitation coconut extract
1/4 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup milk
1 cup sweetened shredded coconut
Filling
1/2 cup canned cream of coconut (such as Coco Lopez)
1/4 cup (1/2 stick) unsalted butter
3 ounces imported white chocolate (such as Lindt), chopped
2 tablespoons cream cheese, room temperature
3/4 cup sweetened shredded coconut
Glaze
1 cup whipping cream
3 tablespoons light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Sliced almonds, toasted

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend. Add yolks, extract and salt and beat 1 minute. On low speed, beat in flour alternately with milk in 3 additions each. Mix in coconut. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into batter.
  • Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Run small sharp knife around sides to loosen cake. Turn out cake onto rack; cool completely.
  • For Filling:
  • Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat. Add white chocolate; stir until melted. Pour into bowl and cool. Add cream cheese and beat until smooth. Mix in coconut. Chill until spreadable, about 30 minutes.
  • For Glaze:
  • Bring 3/4 cup cream and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Cool until just pourable, about 15 minutes.
  • Using serrated knife, cut cake horizontally in half. Place 1 cake layer cut side up on plate. Spread filling over. Top with second cake layer cut side down. Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce). Press almonds around sides and in 1-inch border around top edge of cake. Refrigerate cake until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.)
  • Mix reserved glaze and remaining 1/4 cup cream in saucepan. Stir over low heat until sauce is heated through. Slice cake; serve with sauce.

NORMA'S (COCONUT CLOUDS) CAKE MIX COOKIES



Norma's (Coconut Clouds) Cake Mix Cookies image

I usually make these around Christmas time, but just got the urge to make a batch before my sweetie get's home from being out of town. They are so easy and so good. Who said I have to wait 'til Christmas? LOL

Provided by Norma DeRemer

Categories     Cookies

Number Of Ingredients 6

2 2/3 c flaked coconut, divided
1 pkg duncan hines moist deluxe clasic yellow cake mix
1 large egg
1/2 c vegetable oil
1/4 c water
1 tsp almond extract

Steps:

  • 1. Preheat your oven to 350
  • 2. Reserve 1 1/3 cup coconut in a bowl and set aside.
  • 3. Combine cake mix, egg, oil, water and almond extract in a large mixing bowl.
  • 4. Beat at low speed until blended.
  • 5. Stir in remaining 1 1/3 cup coconut and mix well.
  • 6. From a rounded teaspoonful of dough: make into a i inch ball and roll them in reserved coconut. Or use a 1 inch spring operated cookie scoop. These are available at most kitchen shops.
  • 7. Roll to cover lightly amd place on a ungreased baking sheet about 2 inches apart.
  • 8. Place in oven and bake for 10 to 12 minutes or until cookies are lightly golden brown.
  • 9. Remove from oven and cool for one minute on baking sheet before removing them to cooling rack.
  • 10. Cool completely and store in an airtight container.

CAKE MIX COCONUT-ALMOND BISCOTTI



Cake Mix Coconut-Almond Biscotti image

Use a foolproof cake mix for an easy way to coffee-shop biscotti, the Italian twice-baked cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
2 eggs
1 cup flaked coconut, toasted
1/2 cup chopped slivered almonds, toasted
1 cup semisweet chocolate chips (6 oz)
1 tablespoon shortening

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, flour, oil and eggs with spoon until dough forms. Stir in coconut and almonds, using hands if necessary.
  • On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 21 to 27 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
  • Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. Store covered.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 13 g, TransFat 0 g

COCONUT-ALMOND CHOCOLATE NO-BAKE COOKIES



Coconut-Almond Chocolate No-Bake Cookies image

If you like the classic chocolate no-bake cookies, these might be right up your alley. These cookies are loaded with coconut and oatmeal and held together with a mixture of fudgy, decadent chocolate and almond butter. If you prefer a stronger almond flavor, feel free to substitute almond extract in place of the vanilla extract. Yummy, chewy and rich--these cookies beg to be paired with a tall glass of ice-cold milk. Yum!

Provided by MarthaStewartWanabe

Categories     Dessert

Time 20m

Yield 36 cookies

Number Of Ingredients 11

2 cups sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter, salted
1 tablespoon corn syrup
1/4 cup almond butter
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups quick-cooking oatmeal
1 1/2 cups unsweetened flaked coconut

Steps:

  • In a large saucepan, stir together sugar, cocoa and salt. Then stir in milk.
  • Cut butter into 1 tbs. chunks and add it to the saucepan as well as the corn syrup. Place saucepan over medium-high heat, stirring occasionally until mixture reaches a slow-rolling boil. Boil for 3 minutes, stirring constantly as to avoid burning on the bottom of the pan.
  • Remove pan from heat. Stir in almond butter and vanilla until smooth.
  • Stir in oatmeal and coconut until thoroughly incorporated, and mixture begins to stiffen.
  • Immediately drop by teaspoonfuls onto waxed paper. Allow to cool for at least 1 hour to ensure cookies harden properly.
  • Store in an air-tight container and enjoy!

Nutrition Facts : Calories 122.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 7.2, Sodium 62.2, Carbohydrate 16.3, Fiber 1.4, Sugar 11.7, Protein 1.5

CHOCOLATE-GLAZED COCONUT-ALMOND CAKE



Chocolate-Glazed Coconut-Almond Cake image

This is the most sinfully delicious dessert you will ever try! Make for any formal, (or any occasion at all) and this recipe will not disappoint. Presentation is exceptional and elegant. You will need only a very small slice, very rich! This recipe came from Bon Appetit, February, 1994 issue.

Provided by Bev I Am

Categories     Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 18

1 1/4 cups sugar
3 1/2 ounces almond paste, broken into pieces
1/2 cup unsalted butter, room temperature
4 large eggs, separated
1 teaspoon imitation coconut extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup milk
1 cup sweetened flaked coconut
1/2 cup canned cream of coconut (such as Coco Lopez)
1/4 cup unsalted butter
3 ounces imported white chocolate, chopped (such as Lindt)
2 tablespoons cream cheese, room temperature
3/4 cup sweetened flaked coconut
1 cup whipping cream
3 tablespoons light corn syrup
12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped
sliced almonds, toasted

Steps:

  • For the cake-----------.
  • Preheat oven to 325F degrees.
  • Butter and flour 9" diameter cake pan with 2" high sides.
  • Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend.
  • Add yolks, extract and salt and beat 1 minute.
  • On low speed, beat in flour alternately with milk in 3 additions each.
  • Mix in coconut.
  • Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
  • Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry.
  • Fold whites into batter.
  • Pour batter into prepared pan.
  • Bake until tester inserted into center comes out clean, about 1 hour.
  • Cool cake in pan on rack 20 minutes.
  • Run small sharp knife around sides to loosen cake.
  • Turn out cake onto rack; cool completely.
  • For Filling-----------.
  • Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
  • Add white chocolate; stir until melted.
  • Pour into bowl and cool.
  • Add cream cheese and beat until smooth.
  • Mix in coconut.
  • Chill until spreadable, about 30 minutes.
  • For Glaze-----------.
  • Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan.
  • Add chocolate and stir until melted and smooth.
  • Cool until just pourable, about 15 minutes.
  • Using serrated knife, cut cake horizontally in half.
  • Place 1 cake layer cut side up on plate.
  • Spread filling over.
  • Top with second cake layer cut side down.
  • Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce).
  • Press almonds around sides and in 1" border around top edge of cake.
  • Refridgerate cake until glaze sets, about 1 hour.
  • (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan.
  • Stir over low heat until sauce is heated through.
  • Slice cake; serve with sauce.

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2022-03-23 Drop teaspoonfuls of the yellow cake mixture onto ungreased baking sheets. Make a slight indentation in the center of each cookie with 2 fingers. Sprinkle ¼ cup coconut on …
From recipes.net
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MORE EASY RECIPES WITH DEVIL'S FOOD CAKE MIX - HUNGRY-GIRL
In a large bowl, combine cake mix, egg whites/substitute, pumpkin, and coconut extract. Mix until mostly smooth and uniform. (Batter will be thick.) Fold in 1 tbsp. coconut and chocolate …
From hungry-girl.com
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SKINNY CHOCOLATE COCONUT CAKE MIX COOKIE BARS - SIMPLE …
2018-04-26 Instructions. Position an oven rack in the center of the oven and preheat oven to 350F degrees. Grease a 9x13-inch baking pan and set it aside. (Or for easy cleanup, line the …
From simple-nourished-living.com
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ALMOND BUTTER, DARK CHOCOLATE & COCONUT COOKIES - FOOD52
2013-05-13 Directions. Preheat oven to 350°. Line 2 baking sheets with parchment paper. Cream butter, almond butter, and sugars until smooth. Add egg and vanilla, then beat until …
From food52.com
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ALMOND JOY LAYER CAKE | CHOCOLATE COCONUT & ALMOND CAKE RECIPE
2017-07-26 Instructions. 1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2. Add the flour, sugar, cocoa, …
From lifeloveandsugar.com
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ALMOND COCONUT CHOCOLATE CHIP COOKIES - DESSERT NOW DINNER …
2021-09-16 Add the egg and both extracts. Mix well and scrape the bowl with a spatula. In a separate bowl, stir together the flour, salt, and baking soda. Add dry ingredients to the butter …
From dessertnowdinnerlater.com
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CHOCOLATE CRINKLE COOKIES {WITH CAKE MIX!} - THE SEASONED MOM
2021-04-17 Cover tightly and chill the dough for at least 2 hours, or up to 2 days. When the dough is cold and firm, preheat the oven to 350° F. Line baking sheets with parchment paper …
From theseasonedmom.com
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CHOCOLATE COCONUT ALMOND CAKE MIX COOKIES | RECIPE
1 Coconut cake mix Oils & Vinegars 1/4 cup Oil Nuts & Seeds 1 cup Almonds 1 1/2 cup Coconut Dairy 1/4 cup Milk or sweetened condensed milk Make it More like this Delicious …
From pinterest.com
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BETTY CROCKER BUTTER PECAN CAKE MIX COOKIE RECIPES
2022-07-25 Cake mix cookie recipes. Shortcuts can be a lifesaver in the kitchen. Betty crockers cake mix peanut butter chocolate chip cookies. Mix 1/2 of cake mix and baking …
From thecakeboutiquect.com
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ALMOND COCONUT CAKE - MY CAKE SCHOOL
2022-03-11 For the Almond Coconut Cake Preheat oven to 325 degrees F. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside In another …
From mycakeschool.com
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GERMAN CHOCOLATE CUPCAKES WITH COCONUT ALMOND FROSTING
2010-10-05 Instructions. Preheat oven to 350º. Line cupcake pans with paper liners. Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute …
From barbarabakes.com
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