Prep 20 mins
Cook 50 mins
This recipe was originally in the LA Times. The story is that they are so good that they get sucked up like a vacuum cleaner! My neighbor brought some over to us and they were so rich, delicious and different, that I had to have the recipe. You make them like a bar cookie.
- 118.29 ml margarine or 118.29 ml butter
- 524.46 g box yellow cake mix
- 1 large egg
- 2 large eggs
- 226.79 g package cream cheese, softened
- 453.59 g powdered sugar
- 118.29 ml coconut, shredded
- 118.29 ml walnuts, chopped
- In a large bowl, combine the cake mix, margarine and 1 egg until moistened.
- Pat mixture into a 15 x 10-inch greased jelly roll pan.
- Bake at 350° for 10 minutes.
- Remove and cool while you make the top layer.
- In large bowl, beat 2 eggs lightly.
- Beat in cream cheese and powdered sugar.
- Add coconut and nuts.
- Spread mixture evenly over curst in pan.
- Bake at 325° for 40-50 minutes or until golden.
- Cool in pan on a rack to room temperature.
- Cut into small squares or bars.
I made this, using a yellow cake mix recipe from Zaar. Well worth trying. Very aptly named.
A delicious cookie. I had to substitute for the coconut due to Kat's allergies. All I could think to use was miniature marshmallows and they worked surprisingly well. Next time I will try pecans instead of walnuts. I was short on time and did not bake the first layer separately. They came out slightly chewy on the edges and soft in the middle but still held their shape. Very nice. Thanks for a great bar cookie.
An excellent and easy cookie. I will most definitely make again, BUT, I will lessen the sugar and double the coconut and walnuts. I think a pound of 10x sugar is too much. They little gems are extremely rich, but pair so well with a glass of milk.