Imzadi
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- Oct 29, 2004
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Two different kinds of coconut cookies:
Lemon-Lime Crackle Cookies
1 package (18-1/4 ounces) lemon cake mix
1/2 cup flaked coconut
2 teaspoons grated lemon peel
2 teaspoons grated lime peel
2 cups whipped topping
2 eggs
2 envelopes whipped topping mix (Dream Whip)
1 teaspoon lemon juice
Confectioners' sugar
Directions
* In a blender or food processor, combine the coconut, lemon peel and lime peel. Cover and process until finely chopped, about 30 seconds; set aside.
* In a large bowl, combine whipped topping, eggs, dry whipped topping mix and lemon juice. Add dry cake mix and coconut mixture and mix well.
* Drop by tablespoonfuls into a bowl of confectioner's sugar. Shape into balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 3 dozen.
TasteofHome.com Editor's Note: This recipe was tested with Dream Whip topping.
(Lemon-Lime Crackle Cookies published in Country Woman Christmas Annual 2003, p43
Reprinted courtesy of TasteofHome.com)
Orange Drop Cookies
1 package (18-1/4 ounces) white cake mix
2 eggs
1/2 cup canola oil
1 teaspoon grated orange peel
1 teaspoon orange extract
1 cup flaked coconut
ICING:
2 cups confectioners' sugar
1/4 cup orange juice
2 tablespoons butter, melted
Directions
* In a large bowl, combine the cake mix, eggs, oil, orange peel and extract. Fold in coconut. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.
* Bake at 350° for 8-10 minutes or until bottoms are golden brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth. Drizzle over the cooled cookies. Yield: about 5 dozen.
TasteofHome.com Editor's Note: Orange cake mix may be substituted for the white cake mix. Omit the orange extract.
(Orange Drop Cookies published in Country Woman March/April 2001, p35
Reprinted courtesy of TasteofHome.com)
Lemon-Lime Crackle Cookies
1 package (18-1/4 ounces) lemon cake mix
1/2 cup flaked coconut
2 teaspoons grated lemon peel
2 teaspoons grated lime peel
2 cups whipped topping
2 eggs
2 envelopes whipped topping mix (Dream Whip)
1 teaspoon lemon juice
Confectioners' sugar
Directions
* In a blender or food processor, combine the coconut, lemon peel and lime peel. Cover and process until finely chopped, about 30 seconds; set aside.
* In a large bowl, combine whipped topping, eggs, dry whipped topping mix and lemon juice. Add dry cake mix and coconut mixture and mix well.
* Drop by tablespoonfuls into a bowl of confectioner's sugar. Shape into balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 3 dozen.
TasteofHome.com Editor's Note: This recipe was tested with Dream Whip topping.
(Lemon-Lime Crackle Cookies published in Country Woman Christmas Annual 2003, p43
Reprinted courtesy of TasteofHome.com)
Orange Drop Cookies
1 package (18-1/4 ounces) white cake mix
2 eggs
1/2 cup canola oil
1 teaspoon grated orange peel
1 teaspoon orange extract
1 cup flaked coconut
ICING:
2 cups confectioners' sugar
1/4 cup orange juice
2 tablespoons butter, melted
Directions
* In a large bowl, combine the cake mix, eggs, oil, orange peel and extract. Fold in coconut. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.
* Bake at 350° for 8-10 minutes or until bottoms are golden brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth. Drizzle over the cooled cookies. Yield: about 5 dozen.
TasteofHome.com Editor's Note: Orange cake mix may be substituted for the white cake mix. Omit the orange extract.
(Orange Drop Cookies published in Country Woman March/April 2001, p35
Reprinted courtesy of TasteofHome.com)