 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A cute Easter treat. Ingredients:
1 (18 1/4 ounce) package pillsbury moist lemon supreme cake mix |
1/3 cup oil |
2 eggs |
1 cup flaked coconut |
24 butter mints, pastel yellow petite mints (petite non pareils) |
48 miniature semisweet chocolate chips |
Directions:
1. Heat oven to 350 degrees F. In large bowl, combine cake mix, oil and eggs; beat until well mixed. Place coconut in shallow bowl.
2. For each cookie, shape dough into one.
3. 1 1/2-inch ball and one 1/2-inch ball. Roll each ball in coconut; place on ungreased cookie sheet with smaller ball touching larger ball. Place cookies 1 1/2 inches apart.
4. Bake at 350 degrees F for 10 to 12 minutes or until coconut just begins to brown. Immediately press 1 yellow mint for beak and 2 chocolate chips for eyes into smaller ball of each cookie. Remove from cookie sheet.
|
|