Lemon Coconut Crackle Cookies

By kayjayjohnson

Ingredients

• 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

Preparation

Step 1

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.