Lemon Coconut Crinkle Cookies Recipe

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Lemon Coconut Crinkle Cookies

Annamaria Settanni McDonald

By
@ArtByASM

Lemony Cookies that can be made with coconut or without. Both ways are delicious. I always package these up as gifts in some cellophane bags with tags.


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Comments:

Serves:

3 dozen

Prep:

20 Min

Cook:

10 Min

Ingredients

1 box
super moist lemon cake mix
2
eggs
1/3 c
vegetable oil
2 Tbsp
lemon zest
2 Tbsp
lemon juice
1 tsp
lemon extract
1 c
sweetened coconut flakes (optional)
white sugar for coating
confectioners’ sugar for coating

Directions Step-By-Step

1
Preheat oven to 375 degrees F.
2
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract, zest and juice until well blended, stir in coconut (optional). Drop cookie scoops of dough into a bowl of regular ‘ol white sugar (this will help the confectioners sugar stick). Toss the sugar over the ball of dough until coated. Move the ball into the bowl of confectioners sugar, toss ‘em around more. Once sugared, put them on an non-stick (or lined with parchment) cookie sheet.
3
Bake for 6 to 9 minutes in the preheated oven or until the edges are lightly browned.

About this Recipe

Course/Dish: Cookies