These beautifully elegant Coconut Cake Cookies look like they took a lot of time and effort, but they're super easy to make because they utilize store-bought boxed cake mix.
Jump to:
- The ingredient list:
- Kitchen tools and equipment needed:
- Why this recipe works:
- Can these cookies be frozen after baking?
- Can the coconut buttercream frosting be made in advance?
- How to thaw buttercream frosting after freezing:
- What flavor cake mix was used in the cookies shown?
- Can store-bought canned frosting be used in place of the homemade coconut buttercream?
- How many cookies does this recipe make?
- Is a star tip and piping bag necessary to frost these cookies?
- What about toasting the coconut first? Will that work?
- Can unsweetened coconut be used in this recipe?
- Can coconut oil be used in place of the vegetable oil for this recipe?
- What occasions or holidays are best suited for these coconut cake cookies?
- Additional recipes for coconut lovers:
- Printable Recipe Card
The ingredient list:
For the cookies:
- box cake mix
- eggs
- vegetable oil
- sweetened coconut flakes
- coconut extract (optional)
For the frosting:
- confectioners sugar
- butter
- coconut extract
- vanilla extract
- sweetened coconut flakes
Kitchen tools and equipment needed:
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- spatula
- baking sheets
- parchment paper
- cookie scoop
- kitchen timer
- cooling rack
- large piping bag (optional)
- large star tip (optional)
- offset spatula
- baking spray
Why this recipe works:
If you love soft cookies with a pillowy bite, then these coconut cake cookies are for you!
In addition, this cake mix cookie is totally customizable.
Feel free to use your favorite brand or flavor cake mix to either pump up the coconut flavor or make it more subtle.
Can these cookies be frozen after baking?
Yes, but I would recommend freezing them BEFORE adding the coconut buttercream frosting, especially if you need to stack the cookies. However, they will freeze well even if they're already frosted.
Store them well in an air-tight freezer container for up to 3 months.
Can the coconut buttercream frosting be made in advance?
Yes.
Store it in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.
How to thaw buttercream frosting after freezing:
If making and freezing coconut buttercream frosting in advance, allow the frosting to thaw in the refrigerator overnight.
When ready to frost the cookies, allow the frosting to sit at room temperature for 15 minutes which will make the frosting easier to pipe or spread.
What flavor cake mix was used in the cookies shown?
I used a Duncan Heinz banana-flavored cake mix. Next time I'm going to use a white or yellow cake mix with no additional flavoring.
That said, If I'm 100% honest I was truly hoping to find a coconut cake mix in the baking aisle. Preferably the new Duncan Heinz/Dolly Parton coconut cake mix collaborations. But sadly, my local grocery store didn't have it.
Even though I was disappointed, it didn't dissuade me from making the recipe idea I had in my head, so I continued still excited about the cookies to come!
Can store-bought canned frosting be used in place of the homemade coconut buttercream?
Yep, and you can still pipe it onto the cookies if you'd like to make them look extra special. It's totally your call, and you can use whatever flavor strikes your fancy!
How many cookies does this recipe make?
As written this recipe makes 24 - 2½" round cookies with frosting.
Is a star tip and piping bag necessary to frost these cookies?
No. Not at all.
A butter knife or offset spatula will work to spread the frosting onto the baked cookies, but the end result won't be as pretty (in my opinion).
What about toasting the coconut first? Will that work?
Yes, but ultimately toasting the coconut will turn it tan/golden color which is why I didn't toast mine as I was going for a more tonal look.
Can unsweetened coconut be used in this recipe?
By all means, yes!!
If you're looking for a cookie (or frosting) that isn't overly sweet, then I completely recommend going with unsweetened coconut and carrying on with the recipe as written.
Can coconut oil be used in place of the vegetable oil for this recipe?
You bet!
Make sure to melt the solid coconut oil first in the microwave, and then use the exact same amount of oil as the recipe requires.
What occasions or holidays are best suited for these coconut cake cookies?
When I first had the idea for these cookies I was thinking these would be best suited as an Easter dessert.
However, when I was taking the final photos and I had the cookies set up on pretty white plates, I was reminded how wonderfully elegant they would be as a sweet treat served at a bridal shower or wedding. I'd love to know if you agree.
All that said, I also don't think these easy-to-make coconut cake mix cookies need to wait for a special occasion or holiday. I urge you to make them whenever you have a taste for a soft cookie with a delightful coconut flavor.
Additional recipes for coconut lovers:
*Pan-Seared Coconut Crusted Tuna Steaks (shown below)
This recipe for Pan-Seared Seared Coconut Crusted Tuna Steaks was inspired by the coconut shrimp dish I’d had recently while out to dinner and I love the way it turned out! I trust you will too!!
*Coconut Caramel Crescent Ring (not shown)
This Coconut Caramel Crescent Ring is super simple to make and uses everybody’s favorite store-bought ingredient… canned crescent rolls.
*Slow-Cooker Banana Coconut Pudding (shown below)
Comforting and extra delicious! This super easy and creamy Banana Coconut Pudding for the slow cooker will be your new favorite dessert!
*Giant Peanut Butter Cup with Toasted Coconut and Pecans (not shown)
This Giant Peanut Butter Cup will delight an entire crowd with its fun presentation and super delicious filling of peanut butter, coconut, and pecans. It’s not your average peanut butter cup. It’s MEGA AMAZING!!
*Coconut Brownies with Macadamia Nuts (not shown)
Thanks to the use of store-bought brownie mix, you'll love how easy these coconut brownies are to make. Coconut Brownies with Macadamia Nuts are rich, fudgy, and ultra-indulgent.
*Coconut Cake Cookies with Coconut Buttercream Frosting (shown below) THIS IS THE PLACE!!
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Coconut Cake Cookies with Coconut Buttercream Frosting
Equipment
- baking spray (optional) for spraying the cookie scoop
Ingredients
For the cookie batter:
- 1 box (15.25 ounces) cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- ½ cup sweetened flaked coconut
- 1 teaspoon coconut extract
For the coconut buttercream frosting:
- 16 tablespoons (2 sticks) butter, softened
- 4½ cups confectioners sugar
- ½ teaspoon coconut extract
- 1 teaspoon pure vanilla extract
- 1 cup sweetened coconut set aside ¼ cup for garnish
Instructions
To make the cookie batter:
- Place all the cake mix, eggs, oil, and coconut extract into a large bowl and blend until thoroughly combined. *Note - The batter will be thick.
- Add ½ cup of coconut to the cookie batter and stir well to combine.
- Chill the dough for at least 30 minutes.
To make the coconut buttercream frosting:
- Beat the softened butter in a large bowl until creamy.
- Add 1 cup of confectioners sugar, the coconut and vanilla extract and blend.
- Slowly add the remaining confectioners sugar to the butter and beat until smooth and creamy.
- Use a spatula to stir in the sweetened coconut flakes. Set aside (or chill) until ready to frost the cookies.
How to form and bake the cookies:
- Preheat oven to 350-degrees Fahrenheit.
- Use a small-sized (1 tablespoon) cookie scoop to portion out the cookie batter onto parchment-lined baking sheets (12 cookies per sheet).
- Bake the cookies for 8 minutes and then rotate the baking sheets to bake for an additional 6 - 7 minutes. *Note - the cookies will spread but should not turn brown in color.
- Cool the cookies completely on a wire rack before piping or topping them with the coconut buttercream frosting.
- Once frosted, top each cookie with a small amount of the remaining ¼ cup of sweetened coconut, serve and enjoy!
Notes
Nutrition
I sincerely hope you've enjoyed today's easy and delicious coconut cake mix cookie recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
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Until we eat again, I hope you have a delicious day!
Sue G says
I’ve now made these cookies twice this month they are addicting!!!! I used Dolly Parton’s southern coconut cake mix and it was tremendous! Thank you for this recipe. And the buttercream frosting? To die for!! ❤️
Renée says
My original plan was to use Dolly's cake mix, but when I looked for it, it wasn't in our area yet.
I'm so glad you enjoyed this recipe...and the frosting, Sue!
Thanks for letting me know.
Take care,
Renee
Kris says
These were delicious! I followed the directions using the box of coconut cake but replaced the vegetable oil with coconut oil. I will definitely make them again.
Renée says
Awesome, Kris!
Thanks for letting me know, and for the great review!
Take good care,
Renee
Yolanda Dickerson says
Renee,
Would using coconut box cake mix be too much for this cookie recipe? Or should I just use plain white cake with the extract as instructed?
Thanks,
Yolanda
Renée says
Hi, Yolanda!
I think that really depends on how much you love the flavor of coconut. I've not tried the coconut cake mix so I can't say for sure.
I think I would LOVE it. However, my husband is a little on the fence with coconut which is why I chose to use the white cake mix for the recipe.
Let me know if you try the coconut cake mix, and how it turns out.
Sorry I couldn't be of more help.
Take care,
Renee
Natalie says
Wow, what a delicious cookies. They are so easy to make too. I'm going to bake them this weekend. Thanks!
Renée says
Glad to hear it, Natalie.
Thanks 🙂
Renee
Jenn says
lmao that should say *try* not ride. I type too fast for my own good. Thanks for the recipe!
Renée says
LOL. I totally get it. You made me laugh.
Jenn says
Renee these are lovely! Super excited to ride these coconut kissed cookies!
Kate Dunham says
Regarding Frosting Recipe: States 8 Tablespoons/2 Sticks
Should it be 8 Tablespoons/1 Stick or 16 Tablespoons/2 Sticks
Renée says
Oh, shoot! I'm so sorry for my error. How I wish I had an editor. Thanks for the eagle eye, Kate.
It should read 16 tablespoons (2 sticks) of softened butter. I'm off to fix the recipe card now.
Thanks for being kind in pointing out my error.
Have a good day!
Renee