lemon coconut crinkle cookies

Name: Lemon Coconut Crinkle Cookies
Prep time: 20 min
Cook time: 10 min
Yield: 3
Ingredients: 1 box(es) super moist lemon cake mix; 2 - eggs; 1/3 cup(s) vegetable oil; 2 tablespoon(s) lemon zest; 2 tablespoon(s) lemon juice; 1 teaspoon(s) lemon extract; 1 cup(s) sweetened coconut flakes (optional); - white sugar for coating; - confectioners’ sugar for coating

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166 Pinches 1 Photo

Annamaria Settanni McDonald

Brooklyn, OH

Updated on Feb 14, 2011

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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prep time 20 Min

cook time 10 Min

method ---

yield 3 dozen

Ingredients

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

How To Make lemon coconut crinkle cookies

Step 1

Preheat oven to 375 degrees F.

Step 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.
Step 3

Bake for 6 to 9 minutes in the preheated oven or until the edges are lightly browned.
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