Ingredients

The following ingredients have 4 Servings
  • 1 Box White Cake Mix (I use Pillsbury)
  • 2 Sticks Softened Butter (Divided)
  • 2 Teaspoons Olive Oil
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Coconut Flakes
  • 2 Cups Powdered Sugar
  • 2-3 Tablespoons Lemon Juice (One Lemon)
  • Yellow Food Coloring (As desired)
  • Robin's Eggs Candies (As desired)

Instruction

  • Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
  • For the cookies: 
  • In a large bowl, or bowl of stand mixer fitted with paddle attachment, beat together the cake mix, butter, olive oil, eggs, and vanilla extract until combined.
  • Drop the cookies onto prepared pan in rounded tablespoon-fulls.  Bake in preheated oven for 8-10 minutes.  Allow cookies to cool for 5 minutes on pan before removing to wire rack to cool completely.
  • Reduce oven temperature to 325 degrees.  Pour the coconut flakes onto a small baking sheet and toast for about 10 minutes, until golden.
  • For the frosting:
  • In a medium bowl using hand mixer, or bowl of stand mixer using paddle attachment.  Beat together the powdered sugar, butter, and lemon juice for 2-3 minutes until well combined.  Beat in yellow food coloring as desired.
  • When cookies have cooled completely, frost them with the lemon frosting as desired.  Top each cookie with toasted coconut and the Robin's egg candies.