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Coconut Gooey Butter Cookies



  • 1 (18.25 ounce) box coconut cake mix
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1 teaspoon coconut extract
  • 3/4 to 1 cup sweetened flaked coconut
  • Confectioners' sugar


  1. Cream butter and cream cheese until smooth. Beat in egg and coconut extract until well mixed. Add cake mix; beat until well combined. Stir in coconut. If dough is too soft to roll into balls.
  2. Refrigerate for 1-2 hours until easy to handle. Roll dough into 1- to 1 1/4-inch balls; roll balls in confectioners' sugar to coat well. Place 1 inch apart on ungreased cookie sheets; flatten slightly.
  3. Bake at 350 degrees F for 10-13 minutes. DO NOT over-bake.
  4. Take cookies out of the oven when they look underdone. Let stand on cookie sheets 1-2 minutes; remove to wire racks and cool completely.
  5. Store airtight.

Makes about 3 dozen.


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