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.
Servings: 24 servings
Calories: 155kcal
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
Store the cookies in an air-tight container in the refrigerator for up to 5 days of freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 155kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 57mg | Potassium: 27mg | Fiber: 1g | Sugar: 24g | Vitamin A: 146IU | Calcium: 4mg | Iron: 1mg