Chocolate Covered Coconut Cake Mix Cookies Mounds Cookies Recipes

Steps:

• 1) Mix cake mix, 1/3 cup of oil, and eggs together. I use my hands.
• 2) Slowly add the coconut flakes a little at a time continuing to mix the dough by hand.
• 3) The dough will be thick and sticky, if it is too thick, you can add one more TBSP of oil.
• 4) Line a cookie sheet with parchment paper.
• 5) Roll dough into small balls and drop onto parchment paper.
• 6) Press the balls down firmly with your hand. If the dough balls are not pressed down, the cookie will not cook properly. They did not spread out evenly on their own.
• 7) Bake at 350 degrees for 12 to 14 minutes.
• 8) Since ovens vary, you may want to keep an eye on your first batch. The cookies should cook to a light golden color.
• 9) Place cookies on a cooling rack immediately once they are cooked and allow them to cool for about ten minutes.
• 10) Once the cookies have cooled, melt one of the German's Sweet Chocolate bars by breaking it in half and microwaving it for 60 seconds and then stiring it with a spoon to get it smooth.
• 11) Dip the top portion of the cookie into the chocolate and place the cookie on wax paper to allow the chocolate to dry.
• 12) One chocolate bar should cover about 12 small cookies really well.
• 13) I made 36 small size cookies or 24 medium cookies, but you could adjust for size if you like.
• 14) If the chocolate is not getting hard you can place the cookies in the fridge, or even in the freezer for just a few minutes.
• 15) Please rate and review this recipe if you make it. Even if you don't like it or made changes. I would love the feedback and keep hearing about people who are making this recipe, but no one is rating it. I would love to hear from you!

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

Steps:

• Sift together flour, cocoa, baking soda and salt; set aside.
• Cream together butter, sugar, vanilla, egg and sour cream.
• Stir in dry ingredients.
• Cover and refrigerate dough.
• To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
• Preheat the oven to 375 degrees. Grease cookie sheets.
• On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
• Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
• NOTES:.
• I had a very hard time with these (sticky dough) and found that using cocoa to roll them out really helped. They are difficult to do, but once you get the hang of it, they go faster and easier. It's all worth it in the end!
• I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches) and lost some dough due to mishaps. I would suggest using a heaping teaspoon of filling in each one.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
• Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
• Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
• Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.

Steps:

• Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
• During the last minutes of baking, bring to a boil, 1 cup sugar, 1 cup milk and marshmallows. Watch closely, it burns easily. Remove from heat and stir in coconut. Pour over cake as soon as it comes out of the oven.
• For frosting, bring to a boil, 1/2 cup milk, the butter and 1 cup sugar. Add chocolate chips and stir until they are melted. Pour over second layer of cake and refrigerate overnight.

Steps:

• Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water.
• Cool cakes completely.
• Filling: In a saucepan over medium heat, combine butter and evaporated milk.
• Bring to a boil.
• Add the marshmallows and stir until melted and smooth.
• Stir in coconut. Let coconut mixture cool completely before assembling cake.
• Assemble the cake: Place bottom layer on serving plate.
• Spread with entire coconut filling.
• Cover top and sides with fudge frosting.
• Refrigerate.
• Optional: serve with Sweet Coconut Sauce on the side, Recipe#26786.

Steps:

• Preheat oven to 350 degrees.
• Cream together butter and sugars.
• Add in eggs, one at a time, beating well between each addition.
• Add in vanilla.
• Add 1/2 cup flour, baking soda and powder, and salt and mix well.
• Gently stir in remaining flour.
• When almost combined, stir in coconut and chocolate chips.
• Drop by tablespoonfuls onto a baking sheet about 2 inches apart.
• Bake for 14-16 minutes.
• Let cool on cookie sheet for 5 minutes and then cool completely on wire rack
• Store in an airtight container at room temperature for several days or in the freezer for several months.

Steps:

• Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
• During the last minutes of baking, bring to a boil, 1 c sugar, 1 c milk and marshmallows.
• Watch closely, it burns easily.
• Remove from heat and stir in coconut.
• Pour over cake as soon as it comes out of the oven.
• For frosting, bring to a boil, 1/2 c milk, the butter and 1 c sugar.
• Add chocolate chips and stir until they are melted.
• Pour over second layer of cake and refrigerate overnight.