Easy Lemon Coconut Crackle Cookies
These lemon coconut crackle cookies are quick and easy to make with a store-bough cake mix and whipped topping. They have soft and chewy texture.
#1: Public speech — gives me insomnia.
#2: A drunken man — don’t like the look nor the smell.
#3: Coolwhip — I know I am weird, but I never had any good experience with this, so called “whipped dairy topping” you can find grocery stores anywhere in the U.S.
One of the worst dessert I ever had was a cake made right out of cake mix (without doctoring up) with Coolwhip as frosting that someone brought to the party many years ago. It was one of those moment that you, sort of, have to finish the plate in order not to offend the person who brought it.
I don’t mind cake mixes as long as it is doctored up a bit to hide cake mix like taste, but coolwhip as frosting? Yikes! I am not a food snob but I would rather have 2 Tbsp of fresh cream rather than a bucketful of artificial dairy topping smothered on my dessert.
I had a container of Coolwhip in my freezer and didn’t know what to do with it. I did some search to find the recipe to utilize it and found this crackle cookies using a cake mix and Coowhip. I gave it a try… It turned out real good. I took them to a beach party one day and they were gone within 5 minutes.
Introducing thing 1 and thing 2…, a cake mix and the coolwhip!
The main ingredients along with some fresh lemon and flaked coconut to make very lemony cookies.
The texture of these lemon coconut crackle cookies are not as typical as other cookies. They are more like sponge-ish due to the addition of these 2 things.
Why I like so much about them even though I don’t care for these thing 1 and thing 2?
The taste, the texture, and the fact that no butter or oil is needed to make a batch sold me.
Total 6 ingredients to make the cookies. How easy is that?
You can use any type of citrus fruit for variation. That would be your version…
Very, very usual “in your pantry” ingredients.
Lemon cake mix, coolwhip, powdered sugar, coconut, eggs, and lemons.
I added a lime since he wanted to join the party.
You will need lots of zest from these citrus fruits, so clean them well.
I use baking soda to clean all my fruits (skinned) and vegetables. Just rub them and rinse.
Baking soda will help to clean out all the pesticides that might lingering on the surface.
Zest their beauties and enjoy their fragrance. Use all lemons or mix with lime.
Combine the lemon zest with flaked coconut and process a few times to finely chop them.
In a mixer with a paddle attachment, mix coolwhip, eggs and 1 tsp of lemon juice until creamy and fluffy like bunny.
Hint: Frozen stage of coolwhip works better than thawed.
dump the cake mix, lemon coconut crumbs, and 1/4 cup powdered sugar.
Mix until combined. It will be very sticky.
An ice cream scoop, a tool to have if you are serious cookie baker. I used a table spoon size scoop.
Drop this lemony bomb on the bed of fluffy powdered sugar. Let it roll!
I wish I can roll myself with these guys…
Line your pan with parchment paper. Teach your lemon bombs to line up straight.
Bake at 35oºF for about 10-13 minutes until the edges gets golden brown and the top cracks up like crazy.
Note: You want to slightly over-bake these cookies to get the nice spongy texture. If you under-bake them they get wet and soggy which you won’t like at all.
Transfer them onto wire rack and cool completely. Store them in a airtight container.
They stay soft, chewy, yet sponge-ish for quite a while
especially to those who look down on them.
Am I weird?
Lemon Coconut Crackle Cookies
- 4 tsp grated lemon zest, or mix with lime zest
- 1/2 cup flaked sweetened coconut
- 2 cups whipped dairy topping
- 2 eggs
- 1 tsp lemon juice
- 1/4 cup powdered sugar
- 1 18.25 oz package lemon cake mix
- Powdered sugar for coating
- Preheat oven for 350ºF
- In a blender or food processor, combine the zests and coconut, process for 30 seconds to get them finely chopped.
- In a mixer with a paddle attachment, mix dairy topping, eggs and lemon juice until fluffy. Add the powdered sugar, the cake mix, and the coconut mixture; mix well.
- Drop by tablespoonfuls in a bowl of powdered sugar, roll them to coat all over. Place them 2 " apart on a cookie sheet with parchment paper on it.
- Bake for 10-12 minute until the edges gets golden brown. Cool them on a wire rack.