Lemon coconut cloud cookies are simply amazing! These little treats are easy to make and they taste absolutely fabulous. Did you know that you make these cookies with a simple cake mix? That is why they are so light and fluffy. I swear, these cookies will melt in your mouth. Yummo! You had better make a double batch of these babies. These cookies make the perfect dessert during the winter months as they help transport your taste buds to someplace warm and sunny.
I can’t wait to chow down on these coconut lemon cookies!
Ingredients
1 (18.25-ounce) box Betty Crocker lemon cake mix
1 1/2 cups frozen whipped topping, thawed
1 Eggland’s Best egg
1/2 cup shredded coconut
3/4 cup Domino confectioners’ sugar
Instructions
Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
In a large bowl, beat all ingredients except confectioners’ sugar with an electric mixer; mix well.
Place confectioners’ sugar in a shallow dish. Roll a heaping teaspoonful of dough in sugar. Place on prepared baking sheets.
Bake 8 to 10 minutes, or until light brown around edges. Let cool 5 minutes then remove to a wire rack to finish cooling.
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Quick Tip: Enjoy these cookies with a glass of milk or your morning coffee. What a treat!
Can the lemon coconut cookies be frozen?