Looking for a sweet tropical escape without leaving your kitchen? These Tropical Cool Whip Cookies are your ticket! With the vibrant flavors of pineapple and coconut, they’re a refreshing treat that’s perfect for any time of the year.
The star of these cookies is undoubtedly the Cool Whip. It provides the perfect light and fluffy texture, making the cookies almost melt in your mouth. The egg acts as a binder, holding everything together while adding richness. The pineapple cake mix brings a burst of fruity flavor and a sweet aroma that fills your kitchen as they bake. Adding shredded coconut gives these cookies that extra tropical flair and a slight chewiness that contrasts beautifully with the softness of the cookie. Finally, a light dusting of powdered sugar not only sweetens the deal but also creates a lovely appearance once baked.
These cookies are delightful on their own, but if you’re looking to elevate them, serve them with a scoop of vanilla ice cream or a dollop of whipped cream on the side. They also pair beautifully with a tropical fruit salad or a simple cup of green tea.
First things first, crank up your oven to 350°F. You want it nice and hot when those cookies go in. Grab your big mixing bowl—there’s no need for a stand mixer here. Toss in the Cool Whip and egg. Stir them together until they’re well mixed. It might look a bit odd at first, but trust me, it comes together.
Next, slowly add in the pineapple cake mix. A little at a time works best, stirring until the batter is smooth. You’ll notice it gets a bit thick, but that’s what you want. Now, gently fold in the shredded coconut. Be gentle here—you want to keep some of that airiness from the Cool Whip.
Time to get hands-on! Scoop out teaspoon-sized amounts of dough and roll them into little balls. You might need to dust your hands with a bit of flour if things get sticky. Once all your dough is rolled, give each ball a light coat of powdered sugar. This is where things start to get fun and a bit messy!
Line them up on a baking sheet dressed with parchment paper, giving them about 2 inches of personal space. Slide that sheet into your preheated oven and let them bake for 10-12 minutes. Look for those golden brown edges—it’s a sign they’re ready. Once done, let them cool on the baking sheet for about 5 minutes before moving them to a wire rack. This helps them set up nicely without falling apart.
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