Coconut Cake Cookies with Coconut Buttercream Frosting
These beautifully elegant Coconut Cake Cookies look like they took a lot of time and effort, but they're are super easy to make because they utilize store-bought boxed cake mix.
1cup 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
Store the cookies in an air-tight container in the refrigerator for up to 5 days of freeze for up to 3 months.