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Butter pecan and coconut cookies provide sweet satisfaction

Posted June 9

Need a quick dessert for a barbecue, block party or summer family gathering? Your go-to does not need to be chocolate.

This recipe produces a very sweet butter pecan and coconut cookie that requires five ingredients and can be whipped up in minutes. They're a good match with a tall glass of chilled milk or lemonade. Better yet, serve them with a generous scoop of French vanilla ice cream for a simple and slightly more elegant dessert.

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BUTTER PECAN AND COCONUT COOKIES

1 box (15.25 oz) butter pecan cake mix

2 eggs

½ cup (1 stick) butter, softened at room temperature

1 tablespoon milk

2/3 cup sweetened coconut, shredded or flaked

In a large bowl, blend cake mix, eggs, butter and milk. Beat well. Fold in coconut.

Chill batter in refrigerator for 30 minutes. Prepare cookie sheet with cooking spray, and spoon-drop dough. Bake at 350 degrees for 14-18 minutes (cooking time varies with altitude). Cookies should be a nice golden brown on top yet soft in the middle. When baking these cookies for the first time, watch the timer. This recipe yields 2 dozen cookies.

In a large bowl, blend cake mix, eggs, butter and milk. Beat well. Fold in coconut.

Chill batter in refrigerator for 30 minutes. Prepare cookie sheet with cooking spray, and spoon-drop dough. Bake at 350 degrees for 14-18 minutes (cooking time varies with altitude). Cookies should be a nice golden brown on top yet soft in the middle. When baking these cookies for the first time, watch the timer. This recipe yields 2 dozen cookies.

Shannon M. Smurthwaite is a Southern California native, a freelance writer and the author of "Mormon Mama Italian Cookbook." Her food blog is at myitalianmama.com. She and her husband, Donald, live in Idaho. Email: shannonisitalian@gmail.com

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