Can this dough be frozen? Would like to make 1/2 now and 1/2 in a couple of weeks. I do that with cookie dough, but I'm not sure about this!
Thanks
Combine rich chocolate and shredded coconut to make macaroon cookies that are as easy as they are delicious.
- 1 box Duncan Hines® Double Fudge Decadent Brownie Mix
- 2 cups coconut
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1 large egg
- 1 teaspoon coconut extract (optional)
- Cocoa powder for an optional garnish
- Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper.
- In a large mixing bowl combine brownie mix and coconut; mix well.
- Mix in the oil, water, eggs, contents of fudge packet, and extract with a wooden spoon until all dry ingredients are moistened (dough will be stiff).
- Shape dough into 1-inch balls. Place 2-inches apart on prepared cookie sheets; flatten slightly with bottom of a glass.
- Bake 10-12 minutes or until edges are set (centers will be slightly soft.) Transfer cookies to wire rack with metal spatula and cool completely.
- Garnish with a dusting of cocoa powder.
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Rating:
tinasyummies (1 discussion) on May 17, 2010 at 04:11 PM
These cookies are quick to make and pretty yummy! I only used 1 cup of coconut and added 1 cup of milk/white baking chips!!! Also, I didn't push them down with a cup and found that turned out much better! :)
