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Lemon Coconut Clouds
Delight your senses with these light and airy cloud cookies!
(22 Votes)
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- YIELDS
- 24
- COOK TIME
- 8 Min
If you're wondering about whether coconut goes good with lemon, we're here to tell you, YES! These heavenly Lemon Coconut Clouds are lighter than air and have just the right amount of tropical flavor to make you feel like you're on a private island soaking in the sunshine and the breeze.
Plus, these easy lemon coconut clouds can be made by anyone and quickly. With only five ingredients, it couldn't be simpler to put these delicious cookies together. The whipped topping gives them the light as air composition and the shredded coconut adds to the texture to finish off these delightful treats. Now, go on and share the paradise with your friends and family!
What You'll Need
- 1 (18.25-ounce) box lemon cake mix
- 1 1/2 cups frozen whipped topping, thawed
- 1 egg
- 1/2 cup shredded coconut
- 3/4 cup confectioners' sugar
Cloud Cookies Instructions
- Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
- In a large bowl, beat all ingredients except confectioners' sugar with an electric mixer; mix well.
- Place confectioners' sugar in a shallow dish. Roll a heaping teaspoonful of dough in sugar. Place on prepared baking sheets.
- Bake 8 to 10 minutes, or until light brown around edges. Let cool 5 minutes then remove to a wire rack to finish cooling.
Notes
Feel free to use your favorite flavor cake mix! For more to-die-for cake mix recipes, go to our collection page 39 To-Die-For Recipes With Cake Mix!
What do you think of the lemon and coconut combination?
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fishinggreenjf 2673402
Nov 15, 2019
have made these with different cake mixes and they are great and quick
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Rnbowgrl
Jul 31, 2018
There was a time back in the day when you couldn't bribe me to eat anything with lemon...and now I try to put it on or in everything I eat or drink. LOL Funny how things change as we get older huh? I've never really cared for the lime and coconut combo but I'm assuming lemon and coconut are a much better match up. I don't think I've ever tried cake mix cookies before, but these look so light and airy I can't wait to try them.
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Kamicat
Sep 14, 2016
Not the greatest, just ok. I added 2 tsp lemon juice to increase the lemon flavor but should have used even more. More coconut would be good too as you hardly know it's there.They are VERY sticky, even after chilling, and a mess to drop into the powdered sugar and roll. That adds an abundance of powered sugar per cookie! The recipe made 3-1/2 dozen and i didn't make them small. They turned out looking like the picture . The texture was cake-like but lighter but I don't care for their whipped topping taste. I won't make them again. I have made your carrot-cake cookies and they are fantastic but they don't use whipped topping.
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Memee71
Dec 16, 2018
Use lemon zest instead of juice. Lots more flavor
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jthelander1231
Dec 11, 2015
I LOVE cake mix cookies, but I haven't tried a lemon version yet. How fantastic! I'm glad to add this to my list.
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BeckySue
May 09, 2016
I know! Why haven't I been making them already?! I feel this is like the cooking discovery of my life, after creme fraiche! lol
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doloreseleeson 3927811
Dec 10, 2015
How well will these store. Do they need refrigeration or just in an airtight tin?
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Test Kitchen Team
Dec 11, 2015
These do not need to be refrigerated, they can be stored in an air tight tin. Enjoy!
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jillianseymour 7422206
Sep 03, 2015
I'm from Australia, what exactly is frozen whipped topping? Do you have a recipe to make this?
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Test Kitchen Team
Sep 03, 2015
Frozen whipped topping is basically prepared whipped cream. You can make your own using whipping cream and you can always make a big batch to freeze. Here is a recipe: http://www.mrfood.com/Misc-Desserts/Homemade-Whipped-Cream
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BeckySue
May 09, 2016
I am updating the staples I keep stocked in my pantry and freezer to make the wonderful recipes I find on Mr. Food! I never thought of making my own prepared whipped topping, but I will have to now that I know I can! I will keep at least one container in the freezer when I don't have whipping cream in the frig!
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nancykay1103 9880731
Jul 04, 2015
Instead of spraying the pan, can parchment paper be used, or will this be too absorbent?
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Test Kitchen Team
Jul 06, 2015
Yes, you can use parchment paper instead of spraying the pan. Enjoy!
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Lmfoust 8742256
Jan 04, 2014
I made these as part of our Christmas baking day with my nieces. Very good! They couldn't be any easier to make. It is a chewy cookie. The coconut is subtle. I will be making these again!
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gatordays
Feb 04, 2013
The cookies are excellent. The only problem I had was that the batter was too thick and tacky. Can I do something to make it a little less tacky.
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southerngirl61 9505676
Feb 03, 2013
Would adding chopped pecans or almonds work instead of coconut or are they too heavy? Thanks.
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jomama210 2200751
Feb 02, 2013
do you add the water and oil thats on the cake mix?
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pwesleyrp 5805366
Jan 20, 2013
This recipe is fantastic, and I also do not care for synthetic whipped cream, however it works well here (Hint: place dough in refridge for about 30 min before shaping into balls - less sticky and easier to roll in sugar. My picky quality control expert who does not like coconut (AKA husband), has been stealing so many of them, that I might have to make another batch before my luncheon on Tues. Thanks, Mr. Food
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regeraci 6457629
May 05, 2015
What type of Coconut, coconut Milk or shreddred coconut? It does not specify.
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charlyna 7170029
Jan 13, 2013
I am so happy to see the comments from the test kitchen. It's very helpful.
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dianedappcarter
Jan 10, 2013
I absolutely do not like coconut. Can you omit it and just make them lemom cookies?
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Test Kitchen Team
Jan 11, 2013
Sure you can leave the coconut out. Try whatever works best for you! Enjoy!
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paulachapin 0527937
Jan 10, 2013
Can you use a cake mix with pudding in it?
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Test Kitchen Team
Jan 11, 2013
Thank you for your question. Yes, you can try using a cake mix with pudding in it. This will make the cookies moister.
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laduea 0036871
Jan 10, 2013
It sounds yummy to me! gonna try it.
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Bdatz35 8184248
Jan 10, 2013
Have made the whippersnapper apple cinnamon cookies with kook whip so am anxious to try these lemon ones thanks Barbara Datz
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stuaarp1 3214242
Jan 10, 2013
The synthetic cream is oil, so if you use a half cup of oil you will get the same results.
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Test Kitchen Team
Jan 10, 2013
Thank you for your comments. Since the Mr. Food Test Kitchen has not tried this recipe substituting oil for whipped topping, we can not guarantee the recipe will work this way. Thank you!
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cardmaker
Jan 10, 2013
does any one know if you can use heavy cream instead of the synthetic whipped topping?
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Test Kitchen Team
Jan 10, 2013
There are some ingredients in recipes that can be substituted. However, heavy cream will not give you the same result for this one. We have only tried this recipe as you see it above in the Test Kitchen, so we can not guarantee the results if you substitute the whipped topping. For this recipe, you could try a different flavor cake mix. Thank you for your question!
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saltyl 5444933
Feb 02, 2013
You could probably use an equal amount of whipped cream...
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