A recipe for soft and chewy lemon crinkle cookies made with coconut.
Source: Beyond Kimchee, a blog about Korean food.
Yield: About 3 dozen cookies
It’s spring, which for us means it’s time to plant… at my mother-in-law’s house. My husband had a busy Saturday planned, but scrapped it all to spend the day working in his mother’s yard, spreading mulch and planting the large garden she had recently purchased. Time is of the essence with plants, you know. He called to request my help. I told him I would be right over, which was kind of a lie. I baked cookies first.
If you check my “Cookies” pinboard, you will see a number of cookie and dessert recipes pinned that involve lemon or lemonade. I don’t really know what that’s about. Chock it up to spring fever. Of all the lemon recipes I plan to make, I wanted to make this one first, and not just because it’s made with Cool Whip. Also because I love crinkles. Love.
It is kind of an unusual recipe, though. I mean, it’s not everyday you use frozen Cool Whip in a cookie. The Cool Whip and the cake mix make it seem all throw-some-mixes-together-easy; but processing coconut and zesting and juicing citrus fruits is a little more gourmet and serious. Yep, this cookie is an anomaly, alright.
I wish I had a better way to process coconut. I mean, it comes already shredded, and maybe it’s fine that way. My blender has not-so-slowly deteriorated into something not-so-amazing, and I’m left with just my big food processor, which is big and bulky and hard to get out and hard to put away. But I dragged it out anyway. I pulsed the coconut together with the lemon and lime zest.
I kind of like the addition of the lime. Plus, I didn’t have as many lemons as I thought I did, so the limes came in handy.
I had my daughter helping me today. She put the frozen Cool Whip in the mixer, with the lemon juice and eggs, and when she started mixing, the giant chunk of frozen Cool Whip sloshed liquid all over the place. This really will work great if the stuff is frozen, but please break it into chunks before you start mixing. Within a minute or two, it will be all soft and mixed together. Then you can throw in your lemon-lime-coconut and your cake mix.
This dough is very very soft. It’s almost more like batter.
Hmmm… this gives me ideas! Lemon Crinkle Cake? With lemon curd? But I digress…
Use a scoop or spoon to drop the soft dough into little piles in a bowl of powdered sugar. Be very generous coating your dough with sugar. Drop the balls onto your baking sheet and throw them in the oven.
I have long been telling people to underbake their cookies. Underbake is the key, I always say. But not today. Not with this cookie. Because this dough is so soft, underbaking will just leave you with a really gooey and hard-to-eat cookie. You’ll actually want to overbake this one, just slightly. The edges should be brown when they come out of the oven. Give them a couple minutes to cool on the baking sheet, before you move them to a cooling rack. This will leave them with a perfect, soft and chewy texture!
The texture is part of what I really enjoyed about this cookie. I took the entire batch of them with me to my mother-in-law’s house, and I brought just one cookie home. ONE measley little cookie. As disappointing as it is to not have any yummy cookies at home, it is kind of flattering to have so many disappear! The family gave me some nice compliments on them. I’m sure your family will compliment you too, not only on the perfect, slightly over-baked texture, but also the wonderful spring-like lemon flavor!
- 2 cups frozen whipped dairy topping
- 2 eggs
- 1 tsp. lemon juice
- ½ cup coconut
- 2-4 tsp. lemon or lime zest
- 1 box lemon cake mix
- ¼ cup powdered sugar + more for rolling
- In food processor or blender, process coconut and zest until the texture is finer.
- Mix together whipped topping, eggs, and lemon juice, until blended together well.
- Add cake mix, ¼ cup powdered sugar, and coconut mixture. Mix until combined.
- Drop balls of dough into a bowl of powdered sugar, and coat generously. Place on baking sheet, leaving space between cookies for spreading.
- Bake at 350 degrees for 9-11 minutes. Allow to cool 1-2 minutes before removing from baking sheet.
If you enjoy this recipe, you might also enjoy:
Lemon Drizzle Cupcakes from Sweet 2 Eat
Lemon Bars from Lemons & Anchovies
Chocolate Crinkles from Jen’s Favorite Cookies
THIS RECIPE FEATURED AT: A Glimpse Inside, Feature Friday