If you haven't checked out Picky Palate, you'll love it! There are a ton of fantastic recipes that your fam will love. I've been staring at the picture of Strawberry Colada Cookies for about five minutes wondering if I should love or hate my friend DeAnn for calling me, telling me she made them, and gushing about how fabulous they are. We're making them tomorrow! I won't even lick the spoon, I promise! (see previous post about my current "no sugar" bet...)
Here's the recipe for these tempting little treats, you can get the original here.
A tip on coconut oil, Don't buy hydrogenated coconut oil or oil that has been treated with solvents, bleach, or heat. Your best place to find it is probably at a health food store.
Strawberry Colada Cookies With Toasted Coconut Cream Cheese Frosting
Cookies
1 box strawberry Cake Mix
1/3 Cup coconut oil, melted in microwave until liquified
2 eggs, beaten
Frosting
4 oz softenend cream cheese
1 Tablespoons softened butter
1 1/2 Cups powdered sugar
1 teaspoon vanilla
1 teaspoons milk
1 Cup shredded sweetened coconut toasted in oven until golden brown (350 degrees F.)
1. Preheat oven to 350 degrees F. 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.
2. 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 box strawberry Cake Mix
1/3 Cup coconut oil, melted in microwave until liquified
2 eggs, beaten
Frosting
4 oz softenend cream cheese
1 Tablespoons softened butter
1 1/2 Cups powdered sugar
1 teaspoon vanilla
1 teaspoons milk
1 Cup shredded sweetened coconut toasted in oven until golden brown (350 degrees F.)
1. Preheat oven to 350 degrees F. 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.
2. 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
