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COCONUT GOOEY BUTTER COOKIES
1 (18.25 oz.) pkg. Duncan Hines coconut cake mix
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter or margarine, softened
1 egg
1 tsp. coconut extract
3/4-1 c. sweetened flaked coconut
Confectioners' sugar
Cream butter and cream cheese until smooth. Beat in egg and cocnut extract until well mixed. Add cake mix; beat until well combined. Stir in coconut. If dough is too soft to roll into balls, refrigerate 1-2 hours until easy to handle. Roll dough into 1-1 1/4" balls; roll balls in confectioners' sugar to coat well. Place 1" apart on ungreased cookie sheets. Bake @ 350 degrees for 10-13 minutes. DO NOT overbake. Take cookies out of the oven when they look underdone. Let stand on cookie sheets 1-2 minutes; remove to wire racks and cool completely. Store airtight. Makes about 3 dozen.
1 (18.25 oz.) pkg. Duncan Hines coconut cake mix
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter or margarine, softened
1 egg
1 tsp. coconut extract
3/4-1 c. sweetened flaked coconut
Confectioners' sugar
Cream butter and cream cheese until smooth. Beat in egg and cocnut extract until well mixed. Add cake mix; beat until well combined. Stir in coconut. If dough is too soft to roll into balls, refrigerate 1-2 hours until easy to handle. Roll dough into 1-1 1/4" balls; roll balls in confectioners' sugar to coat well. Place 1" apart on ungreased cookie sheets. Bake @ 350 degrees for 10-13 minutes. DO NOT overbake. Take cookies out of the oven when they look underdone. Let stand on cookie sheets 1-2 minutes; remove to wire racks and cool completely. Store airtight. Makes about 3 dozen.
Nommie
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