Who would think that a cake mix could make such an amazing cookie in no time at all? These Strawberry Colada Cookies were a breeze to make and soooo good.
My friend from work was telling me about her neighbor who made a great sugar cookie using just a white cake mix, 1/3 C oil and 2 eggs. I’ve had a few cake mix cookies that I really enjoy such as those easy pumpkin ones from last year. I went home and looked in my pantry to find I had a strawberry cake mix. Then a little light bulb went off and I thought, hmm I could use my coconut oil in place of the vegetable oil to make these a little strawberry colada cookie.
Talk about yummy. The toasted coconut cream cheese frosting makes them even better. Give them a whirl, they are a breeze and I love that they are PINK!
1 box strawberry Cake Mix, I used Pillsbury Brand
1/3 Cup coconut oil, melted in microwave until liquified
2 eggs, beaten
1 Tablespoons softened butter
1 Cup shredded sweetened coconut toasted in oven until golden brown (350 degrees F.)
1. Preheat oven to 350 degrees F. In a large bowl, mix cake mix, oil and eggs until just combined. With a medium cookie scoop, scoop onto a silpat or parchment lined baking sheet. Do not press down. Bake for 11-15 minutes or until cooked through. Let cook 5 minutes before transferring to cooling rack.
2. Place cream cheese and butter in a large bowl. Whisk until smooth and creamy. slowly add in powdered sugar, vanilla and milk until smooth. Spread frosting on top of cookies then sprinkle toasted coconut over top of frosting.
Makes about 24 cookies
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