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Easy Lemon Coconut Crinkle Cookies

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.

Course: Baked Goods

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

    Cup of Yum
  1. Preheat oven for 350ºF
  2. In a blender or food processor, combine the zests and coconut, process for 30 seconds to get them finely chopped.
  3. 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.
  4. 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.
  5. Bake for 10-12 minute until the edges gets golden brown. Cool them on a wire rack.