These frosted Coconut Cake Mix Cookies are the perfect blend of sweetness with just the right amount of coconut flavor. They’re easy to make, requiring only a few ingredients, including a boxed cake mix!
Making the perfect cookie can sometimes be a challenge. We want the perfect texture, flavor, and sweet taste. While baking can be a science, you can also get help from using a box of cake mix!
Cake mix cookies are a type of cookie made using cake mix instead of the traditional ingredients included in most cookie recipes. Cake mix cookies are easy to make and require fewer ingredients, making them an ideal option for busy bakers. Plus, they offer a great way to get creative with different frosting flavors and decorations!
This easy cookie recipe features a coconut cake mix, oil, and eggs as the base. Once they are whipped up and baked, these cookies are topped with homemade coconut frosting made with simple ingredients that take them to the next level!
You'll be amazed at how quickly these delicious frosted cookies come together and will be even MORE amazed at how quickly they will be enjoyed!
Why You’ll Love This Recipe
- There's no guessing when it comes to the ingredients; use a box of pre-measured cake mix!
- They're perfectly sweet and flavorful cookies with just the right amount of coconut flavor
- Only requires a few ingredients – perfect for busy bakers!
- Easy to make and frost, making them great for baking with kids.
- Coconut Cake Mix - You can find this at most grocery stores in the baking aisle. Popular brands include Duncan Hines, Betty Crocker, and Pillsbury.
- Oil - Any vegetable oil or canola oil will work to give the base of the cookies a nice soft texture.
- Eggs - Two large eggs are needed to bind the cookie dough together.
- Salted Butter - Used to make the creamy base for the frosting that makes it rich and buttery.
- Powdered Sugar - Adds sweetness to the frosting as it easily mixes in with the butter.
- Flavor Extract - A mix of vanilla extract and coconut extract work together to give the frosting a fragrant vanilla coconut flavor.
- Heavy Cream - Used to help thin out the frosting to the perfect consistency while keeping it nice and creamy.
- Sweetened Coconut - Shredded coconut adds texture to the frosting and even more coconut flavor.
How To Make Coconut Cookies With Cake Mix
Prepare for baking: Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
Assemble the cookie batter: To a large mixing bowl, add the prepared coconut cake mix, eggs, and oil. Mix with a whisk until well combined and evenly distributed.
Scoop and bake: Using a 1½ ice cream or cookie scoop, evenly divide the dough onto the cookie sheet with two inches of space in between each one. Bake for 9-12 minutes or until the cookies are lightly golden brown around the edges. Let them cool for 2-3 minutes before transferring them to a wire rack.
Make the frosting: While the cookies are cooling, make the coconut frosting. Mix the butter and flavor extracts together using a stand mixer until well combined. Then, add the sugar until incorporated. Add cream until you reach the desired consistency.
Frost the cookies: Once the cookies are fully cooled, use a piping bag to add the frosting to the top. Add a sprinkle of sweetened shredded coconut on top. Enjoy!
- Do not overmix the batter, as the cookies will come out tough.
- Allow the frosted cookies to cool completely before frosting. Otherwise, the frosting will melt off.
- Make sure you use room temperature ingredients for best results.
- If the frosting is too thick, add a few drops of milk or cream until desired consistency is reached.
- Bake the cookies only until lightly golden brown around the edges. This will keep them soft and chewy.
- Feel free to use any frosting you like! Chocolate frosting, cream cheese frosting, or even a simple powdered sugar glaze are great options.
- Try adding different extracts like almond extract, orange extract, or peppermint extract for extra flavor.
- Replace the oil with melted butter if desired for a more buttery flavor.
- Add cocoa powder to the cake batter for a chocolate coconut version.
- Add a drizzle of melted white chocolate on top of the frosted cookie.
- Sprinkle with chopped toasted pecans or walnuts.
- Add a few drops of natural food coloring to change up the frosting color.
Storing & Freezing
Storing: Once the cookies are cooled and frosted, store them in an airtight container. They will stay fresh for up to 5 days at room temperature.
Freezing: To freeze frosted cookies, place them on a baking sheet lined with parchment paper and freeze for 1 hour. Then, transfer them to an airtight container or plastic bag and store them in the freezer for up to 3 months.
If you can't find coconut cake mix, you can substitute it with any vanilla or yellow cake mix and add one teaspoon of coconut extract to the cake batter.
Yes, you can make the frosting ahead of time and store it in an airtight container in the refrigerator for up to 5 days. When ready to use, let it come to room temperature and whisk until creamy.
No, they are not the same. Cookie mix is a pre-made dough that is ready to be scooped out and baked. Cake mix, on the other hand, needs additional ingredients such as eggs, oil, or butter before baking.
More Easy Cookie Recipes
- Butterbeer Cookies
- Easy M&M Cookie Bars
- Peppermint Sugar Cookie Bars
- Brownie Cookies
- Twix Thumbprint Cookies
- Soft & Chewy Snickerdoodles
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Coconut Cake Mix Cookies
- 1 Coconut cake mix
- 2 eggs
- ½ cup cooking oil
- 1 cup salted butter room temperature
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
- 1½ tsp coconut extract
- 2-3 tsp heavy cream
- ¾ cup shredded sweetened coconut toasted
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- Add cake mix, eggs, and oil to a mixing bowl. Mix together using either a hand mixer or a stand mixer. Mix until ingredients are well combined.
- Scoop the dough onto the cookie sheets using a 1½ inch cookie scoop. Leave about two inches of space between each cookie.
- Bake for 9-12 minutes or until the cookies are slightly golden brown around the edges.
- Remove the cookies from the oven. Let them sit for 2-3 minutes. Move the cookies to a wire cooling rack. Cool completely.
- Add butter, coconut extract, and vanilla extract to a mixing bowl. Using the whisk attachment for either a hand mixer or a stand mixer, mix until well combined.
- Slowly add in powdered sugar and mix until light and creamy. Add cream until you get the desired thickness
- Using a piping bag with a round tip, slowly pipe the frosting onto the cookies in a circular motion, starting outside and moving into the middle.
- Turn your oven onto the broil setting. Line a baking sheet with parchment paper.
- Sprinkle coconut evenly onto the baking sheet.
- Place the baking sheet in the oven and carefully watch. It should only take a minute or two. Once the coconut starts to brown, it can burn very quickly.
- Remove the coconut from the oven and let it cool for 2 or 3 minutes.
- Sprinkle toasted coconut on top of each cookie. Serve and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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