Tropical Cool Whip Cookies

Indulge in a burst of tropical flavors with these light and fluffy cookies that blend the creamy texture of Cool Whip with the zesty essence of pineapple and coconut, offering a delightful treat perfect for any occasion.

Prep time: 10 minutes
Cook time: 12 minutes
Serves: 24

Ingredients

8 oz Cool Whip

1 egg

1 box (15.25 oz) pineapple cake mix

1/2 cup shredded coconut

1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F.

2. In a large mixing bowl, combine Cool Whip and egg, stirring until well mixed.

3. Gradually add the pineapple cake mix to the bowl, blending until smooth.

4. Fold in the shredded coconut gently.

5. Scoop teaspoon-sized amounts of the dough and roll into balls.

6. Coat each ball lightly with powdered sugar.

7. Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

8. Bake for 10-12 minutes or until the edges are golden brown.

9. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Storage

Store cookies in an airtight container at room temperature for up to 5 days.

Reheating

These cookies do not require reheating; enjoy them at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.