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Toasted Coconut Cookie View Larger

Toasted Coconut Cookie

Ingredients:

  • 1 stick butter, room temperature
  • 1/4 cup sugar
  • 1 tsp. pure vanilla
  • 1 cup Stonewall Kitchen Toasted Coconut Pancake Mix
  • 1/4 cup pecans, finely chopped
  • 1/2 cup confectioner’s sugar

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a mixer fitted with a paddle, or using a hand mixer, cream the butter with the sugar.
  3. Add the vanilla, Stonewall Kitchen Toasted Coconut Pancake Mix and pecans. Mix until all ingredients are incorporated. Chill dough in the refrigerator 2 hours. Roll dough into 1-inch balls. Place on a greased or parchment paper lined cookie sheet 2 inches apart.
  4. Bake for 15 minutes, or until golden brown on the edges.
  5. Cool on cookie rack. Dust with confectioner’s sugar.

QTY

In Stock

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