Recipe by Soup Fly *
I originally found this recipe in a Duncan Hines holiday insert from some magazine. I have no idea how old it was when I found it, but it was 1993 when I made the discovery. Knowing my grandpa loved coconut, I decided to make these for his Christmas gift. HE LOVED THEM!! So what did I do? I promptly lost the recipe during a move! I searched and searched for it, but was unable to find it. I very recently got the recipe, except it was not complete as it quite obviously did not have enough liquid. I made the cookies and guessed 1/3-1/2 cup of oil would be about right, and it was. This was originally made with Duncan Hines Golden Sugar Cookie mix, but it seems they no longer make that... I successfully substituted the Betty Crocker 17.5 ounce version with no problem.
Top Review by ZMiaJ
My mom wanted coconut cookies for her birthday instead of a cake and I was short on time, so I decided to give these a try. I used the BC cookie mix suggested and 1/3 cup of oil. I was a little skeptical about the dough because there wasn't much liquid, but they turned out great. I got exactly 36 cookies baked. Delicious cookies - Mom loved them. Good find Soup Fly!
- 1 (19 ounce) package sugar cookie mix
- 1⁄3 cup vegetable oil
- 2 egg whites, separated
- 1 teaspoon coconut extract or 1 teaspoon almond extract
- 1 3⁄4 cups flaked coconut, divided
- 36 halved candied red cherries
Directions See How It's Made
- Preheat oven to 375 degrees.
- Combine cookie mix, oil, 1 egg white, coconut or almond extract and 3/4 cup coconut in large bowl.
- Stir until blended.
- Shape dough into 1 inch balls.
- Dip each ball in remaining egg white then roll in remaining coconut.
- Place on ungreased baking sheet.
- Press candied cherry half in center of cookie.
- Bake at 375 degrees for 8 minutes or until.
- coconut is light golden brown.
- Cool 1 minute on baking sheet, then move to cooling rack.