When I saw this recipe, I knew I had to try them. They were sooo cute...pink cookies...how cute is that??? I tried them and they burst of strawberry in your mouth! I didn't have any coconut oil (my Trader Joes doesn't carry them :( so I substituted regular canola oil & 1tsp coconut extract.
Strawberry Colada Cookies With Toasted Coconut Cream Cheese Frosting
Strawberry Colada Cookies With Toasted Coconut Cream Cheese FrostingAdapted from Picky Palate
1 box strawberry Cake Mix
1/3 Cup coconut oil (melted in microwave until liquified)
2 eggs, beaten
1/3 Cup coconut oil (melted in microwave until liquified)
2 eggs, beaten
Frosting
4 oz cream cheese, softened
1 Tbsp softened butter
1 1/2 Cups powdered sugar
1 tsp vanilla
1 tsp milk
1 Cup shredded sweetened coconut toasted
4 oz cream cheese, softened
1 Tbsp softened butter
1 1/2 Cups powdered sugar
1 tsp vanilla
1 tsp milk
1 Cup shredded sweetened coconut toasted
1. Preheat oven to 350*F. Place coconut in a cookie sheet and place in oven until golden (about 10 minutes but watch it very carefully!!).
2. In a large bowl, mix cake mix, oil and eggs until just combined. With a medium cookie scoop, scoop onto a silpat or parchment lined baking sheet. Do not press down. Bake for 11-15 minutes or until cooked through. Let cook 5 minutes before transferring to cooling rack.
3. Place cream cheese and butter in a large bowl. Whisk until smooth and creamy. slowly add in powdered sugar, vanilla and milk until smooth. Spread frosting on top of cookies then sprinkle toasted coconut over top of frosting.Makes about 24 cookies
1 comment:
These look absolutely wonderful, will definitely be trying these.
Just out of curiosity, what does your apron actually look like. Do you have any personalised aprons? Would love to see a blog post about the apron that you cook in :-)
Post a Comment