Cookie Recipes
Coconut Gooey Butter Cookies
Yield: about 3 dozen
Ingredients
- 1 (18.25 ounce) box coconut cake mix*
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon coconut extract
- 3/4 to 1 cup sweetened flaked coconut
- Confectioners' sugar
Instructions
- 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.
- Refrigerate for 1 to 2 hours until easy to handle.
- Heat oven to 350 degrees F.
- 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.
- Bake for 10 to 13 minutes. DO NOT over-bake.
- Take cookies out of the oven when they look underdone. Let stand on cookie sheets for 1 to 2 minutes; remove to wire racks and cool completely.
- Store airtight.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.