Minutes Prep time: 30
Minutes Total time: 80
Servings: 24
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (18 oz each) Duncan Hines® Dolly Parton's Favorite Coconut Cake Mix
10 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 egg
1/2 cup mini chocolate chips
1/2 cup sweetened flaked coconut
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 33 mg | 3% |
| Carbohydrate | 20 g | 7% |
| Cholesterol | 25 mg | 8% |
| Total Fat | 10 g | 16% |
| Iron | 1 mg | 3% |
| Calories | 177 kcal | 9% |
| Sodium | 196 mg | 8% |
| Protein | 1 g | 3% |
| Saturated Fat | 6 g | 32% |
| Sugars | 12 g | 1% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray large baking sheets with cooking spray.
Blend cake mix, butter, cream cheese, and egg in a large bowl with an electric mixer on low speed until cake mix is moistened. Beat on medium speed 1 minute. Stir in mini chocolate chips.
Place coconut in a small bowl. Divide cookie dough into 1-1/2 tablespoon portions and roll into balls. Dip tops of each in coconut. Place on baking sheets leaving at least 1-inch between cookies. Flatten cookies to 1/4-inch thick with the palm of your hand.
Bake 12 to 15 minutes, until coconut is toasted, and cookies are set in the center. Cool completely on wire racks and store in airtight containers.
Chocolate Chip Coconut Cookies
