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Lemon Coconut Crackle Cookies, thing 1 and thing 2

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May 17, 2011

Lemon Coconut Crackle Cookies, thing 1 and thing 2


If someone asks me 3 random things that I want to avoid at all cost, that would be;
#1: Public speech --- gives me insomnia.
#2: A drunken man --- don't like the look nor the smell.
#3: Coolwhip --- I know I am weird, but I never had any good experience with this, so called "whipped dairy topping" you can find grocery stores anywhere in the U.S.

One of the worst dessert I ever had was a cake made right out of cake mix (without doctoring up) with Coolwhip as frosting that someone brought to the party many years ago. It was one of those moment that you, sort of, have to finish the plate in order not to offend the person who brought it.

 I don't mind cake mixes as long as it is doctored up a bit to hide cake mix like taste, but coolwhip as frosting? Yikes! I am not a food snob but I would rather have 2 Tbsp of fresh cream rather than a bucketful of artificial dairy topping smothered on my dessert.
My prejudice on Coolwhip have changed until one day I tried these cookies a couple of years ago.
I had a container of Coolwhip in my freezer and didn't know what to do with it. I did some search to find the recipe to utilize it and found this crackle cookies using a cake mix and Coowhip. I gave it a try...  It turned out real good. I took them to a beach party one day and they were gone within 5 minutes.
Introducing thing 1 and thing 2..., a cake mix and the coolwhip!
The main ingredients along with some fresh lemons and flaked coconuts to make very lemony cookies.
The texture of these lemon coconut crackle cookies are not as typical as other cookies. They are more like sponge-ish due to the addition of these 2 things.
Why I like so much about them even though I don't care for these thing 1 and thing 2?
The taste, the texture, and the fact that no butter or oil is needed to make a batch sold me.
Total 6 ingredients to make the cookies.  How easy is that?
You can use any type of citrus fruit for variation. That would be your version...


 Very, very usual "in your pantry" ingredients.
Lemon cake mix, coolwhip, powdered sugar, coconut, eggs, and lemons.
I added a lime since he wanted to join the party.

 You will need lots of zest from these citrus fruits, so clean them well.
I use baking soda to clean all my fruits (skinned) and vegetables. Just rub them and rinse.
Baking soda will help to clean out all the pesticides that might lingering on the surface. 

 Zest their beauties and enjoy their fragrance. Use all lemons or mix with lime.

 Combine the lemon zest with flaked coconut and process a few times to finely chop them.

 In a mixer with a paddle attachment, mix coolwhip, eggs and 1 tsp of lemon juice until creamy and fluffy like bunny.
Hint: Frozen stage of coolwhip works better than thawed.

 dump the cake mix,  lemon coconut crumbs, and 1/4 cup powdered sugar.

 Mix until combined. It will be very sticky.

 An ice cream scoop, a tool to have if you are serious cookie baker. I used a table spoon size scoop.

 Drop this lemony bomb on the bed of fluffy powdered sugar.  Let it roll!
I wish I can roll myself with these guys...

 Line your pan with parchment paper. Teach your lemon bombs to line up straight.

 Bake at 35oºF for about 10-13 minutes until the edges gets golden brown and the top cracks up like crazy.
Note: You want to slightly over-bake these cookies to get the nice spongy texture. If you under-bake them they get wet and soggy which you won't like at all.

Transfer them onto wire rack and cool completely. Store them in a airtight container.

Ooh la la...
My delectable cookies are done.
They stay soft, chewy, yet sponge-ish for quite a while
Take them to parties.
Perfect for garden, tea, beach, or any parties.
But don't tell what's in them -- my thing1 and thing 2!
especially to those who look down on them.

Well, honestly...
I still wouldn't like even a dollop of coolwhip on my pies,
I  love the bucketful of this dairy topping hidden in my cookies though.
Am I weird?

Lemon Coconut Crackle Cookies
(adapted from
 makes 3 dozen cookies

4 tsp grated lemon zest (or mix with lime zest)
1/2 cup flaked sweetened coconut
2 cups whipped dairy topping
2 eggs
1 tsp lemon juice
1/4 cup powdered sugar
1 (18.25 oz) package lemon cake mix
Powdered sugar for coating

Preheat oven for 350ºF
In a blender or food processor, combine the zests and coconut, process for 30 seconds to get them finely chopped.
In a mixer with a paddle attachment, mix dairy topping, eggs and lemon juice until fluffy. Add the powdered sugar, the cake mix, and the coconut mixture; mix well.
Drop by tablespoonfuls in a bowl of powdered sugar, roll them to coat all over. Place them 2 " apart on a cookie sheet with parchment paper on it.
Bake for 10-12 minute until the edges gets golden brown. Cool them on a wire rack.

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At May 17, 2011 at 8:10 AM , Anonymous Leenie said...

This seriously looks amazing! I am a big fan of coconuts and lemons so I can online imagine what this tastes like! Hubs just got me  kitchenaid mixer, so I will have to save your recipe and give it a whirl! Thanks!

At May 17, 2011 at 5:03 PM , Anonymous Ashley@bakerbynature said...

I love being surprised by the simplicity of ingredients we normally snub! These look like a perfect spring cookie, Thanks for sharing! 

At May 17, 2011 at 10:11 PM , Anonymous beyondkimchee said...

Thanks Leenie.
Hope you get to try this cookies. They are really good. Enjoy your new kitchenaid. it is a must in everyone's kitchen these days, I think.

At May 17, 2011 at 10:14 PM , Anonymous beyondkimchee said...

Thanks for stopping by. I love simple recipes like this as well.  I think everyone loves stress free, hassle free recipes.

At May 18, 2011 at 12:32 PM , Anonymous Laura Flowers said...

 Adorable! I would never have thought to put dairy topping in my cake mix cookies.


At May 19, 2011 at 12:26 AM , Anonymous Feelingfood said...

 These look so pretty and I agree that it's good not to dismiss some ingredients totally, though fresh whipped cream wins everyday of the week - very happy to have found your blog, thanks for sharing.

At May 23, 2011 at 1:52 PM , Anonymous Allthatimeating said...

 Just found your blog - am following. I love your recipes. These look so pretty.

At May 23, 2011 at 3:00 PM , Anonymous Nancy said...

These are so good I made them twice in 1 week!  Thanks for the recipe...I think :).

At May 24, 2011 at 1:08 PM , Anonymous beyondkimchee said...

You are very welcome. I am glad that you liked it.

At May 25, 2011 at 12:14 PM , Anonymous Angie C said...

I use the plain version - 1 box cake mix, 1 egg and 2 cups cool whip.  Mix, roll in powdered sugar, bake, cool, eat.  This works for lemon, chocolate and pretty all cake mix flavors.  

At June 28, 2011 at 9:38 AM , Anonymous Susan Barrera said...

your picture sold me on I made them that day and OMG! light, lemony, sweet, and absolutely delish!

At December 23, 2011 at 11:26 PM , Anonymous Lauren said...

Wow. Just made this...sooooo yummy. Thanks for the recipe!!! :)

At March 24, 2012 at 9:20 PM , Anonymous Jen @ Jen's Favorite Cookies said...

I made these today, and my family absolutely loved them!!  They were completely gone by the end of the day!  We definitely have a hit with this recipe.  I'm going to have to blog about this soon.

At March 25, 2012 at 9:08 AM , Anonymous beyondkimchee said...

 Thanks Jen. It was so nice to hear that your family loved them.

At April 2, 2012 at 6:13 AM , Anonymous Vicki Bensinger said...

These look beautiful and delicious!  Like you I'm not much for box mixes but will say my favorite cake doctored up is from a box mix.  I will definitely try these cookies and what a great one to share for Easter.

At April 2, 2012 at 6:49 AM , Anonymous Pennijo said...

You have a great writing voice. I love how you "added the lime because he wanted to join the party" and how you said to "Teach your lemon bombs to line up straight." Great pictures, too!


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