CHOCOLATE COVERED COCONUT CAKE MIX COOKIES (MOUNDS COOKIES)
Make and share this Chocolate Covered Coconut Cake Mix Cookies (Mounds Cookies) recipe from Food.com.
Provided by Churby
Categories Dessert
Time 1h
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 6
Steps:
- 1) Mix cake mix, 1/3 cup of oil, and eggs together. I use my hands.
- 2) Slowly add the coconut flakes a little at a time continuing to mix the dough by hand.
- 3) The dough will be thick and sticky, if it is too thick, you can add one more TBSP of oil.
- 4) Line a cookie sheet with parchment paper.
- 5) Roll dough into small balls and drop onto parchment paper.
- 6) Press the balls down firmly with your hand. If the dough balls are not pressed down, the cookie will not cook properly. They did not spread out evenly on their own.
- 7) Bake at 350 degrees for 12 to 14 minutes.
- 8) Since ovens vary, you may want to keep an eye on your first batch. The cookies should cook to a light golden color.
- 9) Place cookies on a cooling rack immediately once they are cooked and allow them to cool for about ten minutes.
- 10) Once the cookies have cooled, melt one of the German's Sweet Chocolate bars by breaking it in half and microwaving it for 60 seconds and then stiring it with a spoon to get it smooth.
- 11) Dip the top portion of the cookie into the chocolate and place the cookie on wax paper to allow the chocolate to dry.
- 12) One chocolate bar should cover about 12 small cookies really well.
- 13) I made 36 small size cookies or 24 medium cookies, but you could adjust for size if you like.
- 14) If the chocolate is not getting hard you can place the cookies in the fridge, or even in the freezer for just a few minutes.
- 15) Please rate and review this recipe if you make it. Even if you don't like it or made changes. I would love the feedback and keep hearing about people who are making this recipe, but no one is rating it. I would love to hear from you!
Nutrition Facts : Calories 160.8, Fat 13.1, SaturatedFat 7.7, Cholesterol 20.7, Sodium 65.7, Carbohydrate 10.6, Fiber 1, Sugar 9.5, Protein 1.3
NORMA'S (COCONUT CLOUDS) CAKE MIX COOKIES
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
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 CHOCOLATE COOKIES
If these chocolate cake mix cookies look absolutely delicious, it's because they are! With a little helping hand from Betty Crocker™ cake mixes, you can create these irresistible treats in no time. We know how busy your week can get! And it gets better...these cake mix cookies are highly rated by those who have tried them before, so you can take our taste-inspired word that you'll fall in love with them too. We mean, chocolate cake cookies on demand, what's not to love?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
- Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g
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