Easy Lemon Coconut Crinkle Cookies
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Easy Lemon Coconut Crinkle Cookies
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These lemon coconut crinkle cookies are quick and easy to make with a store-bough lemon cake mix and whipped topping. They have soft and chewy texture.
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Ingredients
- 4 tsp grated lemon zest or mix with lime zest
- 1/2 cup flaked sweetened coconut
- 2 cups whipped dairy topping
- 2 eggs
- 1 tsp lemon juice
- 1/4 cup powdered sugar
- 1 18.25 oz package lemon cake mix
- Powdered Sugar for coating
Instructions
- Preheat oven for 350ºF
- In a blender or food processor, combine the zests and coconut, process for 30 seconds to get them finely chopped.
- In a mixer with a paddle attachment, mix dairy topping, eggs and lemon juice until fluffy. Add the powdered sugar, the cake mix, and the coconut mixture; mix well.
- Drop by tablespoonfuls in a bowl of powdered sugar, roll them to coat all over. Place them 2 " apart on a cookie sheet with parchment paper on it.
- Bake for 10-12 minute until the edges gets golden brown. Cool them on a wire rack.
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