Favorite Brand Name Easy to Bake Cookbook’s Coconut Clouds

There are a few things you should know about me.

1) I never use cake mix unless there is a dire need for it and will facilitate my grades.
2) I avoid brand names.  To me, white label or not, it’s all the same.

Behold the cake mix. Notice how it’s America’s Choice.

However.

I cannot deny the enticing qualities of this book’s Coconut Clouds. They’re made with your standard boxed yellow cake mix, and only require a few extra ingredients to come out soft and mushy with a crispy outer shell. There is a strong almond taste due to the extract, but the warm coconut flavor really shines.

The other recipes in the book range from scratch recipes to things of the more college-oriented variety .  The cookie section, as you can already tell, has some of the more interesting recipes.

On with the recipe:

2 2/3 cups flaked coconut, divided
1 package DUNCAN HINES Moist Deluxe Classic Yellow Cake Mix
1 egg
1/2 cup vegetable oil
1/4 cup water
1 teaspoon almond extract

Procedure:
1) Preheat oven to 350 degrees F. Reserve 1 1/3 cups coconut in medium bowl.  Set aside.

All of the ingredients, together in harmony.

 2) Combine cake mix, egg, oil, water and almond extract in large bowl.  Beat at low speed with electric mixer.

 Work that in there. I used a combo of unsweetened and sweetened coconut.

3) Stir in remaining 1 1/3 cups reserved coconut. 

  It’s like a coconut-covered, pee-colored snowball!

4)Drop rounded teaspoonfuls of dough into reserved coconut. Roll to cover lightly. 

  Be sure to place them far apart-they WILL spread like cream cheese on a bagel.

5)Place on ungreased baking sheet. Repeat with remaining dough, placing balls 2 inches apart. Bake 10-12 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks.  Cool completely. Store in airtight container.

I’m dreaming on coconut clouds…
 

Makes 3.5 dozen cookies.  Buy the book here at the Kollege Kitchen Amazon Webstore!