Chocolate Covered Coconut Cake Mix Cookies (Mounds Cookies)

The scent of coconut always transports me back to my grandmother’s kitchen. She wasn’t much of a baker, but her “famous” coconut macaroons were legendary in our family. They were simple, chewy, and intensely coconutty. These cookies? They’re my grown-up homage to those memories, with a chocolate twist that takes them to a whole new level of irresistible bliss. They’re like a bite-sized vacation, a sweet escape in every morsel.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12-14 minutes
• Total Time: 32-34 minutes
• Yields: 36 small cookies or 24 medium cookies
• Serves: 18
• Dietary Type: Not specified (contains eggs)

Ingredients

• 1 (18 1/4 ounce) box Duncan Hines Supreme Coconut Cake Mix
• 1 (14 ounce) bag Mounds Sweetened Flaked Coconut
• 3 (4 ounce) Baker’s German’s Chocolate
• 2 eggs
• 1/3 cup vegetable oil
• 1 tablespoon vegetable oil (optional, if needed)

Equipment Needed

• Mixing bowl (large)
• Cookie sheet
• Parchment paper
• Cooling rack
• Microwave-safe bowl
• Spoon

Instructions

1. In a large mixing bowl, combine the coconut cake mix, 1/3 cup vegetable oil, and eggs. I find it easiest to mix everything together by hand for the initial combining. This helps to prevent overmixing, which can lead to tough cookies.

2. Gradually add the sweetened flaked coconut to the mixture, incorporating it slowly a little at a time. Continue to mix by hand as you add the coconut. This ensures the coconut is evenly distributed throughout the dough.

3. The dough will be quite thick and sticky. If the dough seems too dry and difficult to work with, you can add one more tablespoon of vegetable oil to moisten it slightly. Be careful not to add too much oil, as this can make the cookies spread too thin during baking.

4. Line a cookie sheet with parchment paper. This prevents the cookies from sticking and makes cleanup much easier. Don’t skip this step!

5. Roll the dough into small balls (about 1 inch in diameter for small cookies, or 1.5 inches for medium cookies) and drop them onto the prepared parchment paper. Leave a little space between each cookie to allow for spreading.

6. Press the dough balls down firmly with your hand. This is a crucial step. Unlike some cookie recipes where you want the cookies to spread on their own, these cookies need to be flattened to cook properly. If they are not pressed down, they will not spread out evenly and may remain doughy in the center.

7. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 12 to 14 minutes.

8. Keep a close eye on the cookies during baking, as oven temperatures can vary. The cookies are done when they are lightly golden brown around the edges. Be careful not to overbake them, or they will become dry and crumbly.

9. Immediately transfer the baked cookies to a cooling rack to prevent them from continuing to cook on the hot cookie sheet. Allow them to cool for about ten minutes before proceeding with the chocolate dipping.

10. While the cookies are cooling, prepare the chocolate coating. Melt one of the German’s Sweet Chocolate bars by breaking it into halves and microwaving it for 60 seconds. Then, stir it with a spoon until it is completely smooth and melted. If needed, microwave for another 15-30 seconds, stirring in between, until fully melted. Be careful not to overheat the chocolate, or it will seize up.

11. Once the cookies have cooled slightly, dip the top portion of each cookie into the melted chocolate. Allow the excess chocolate to drip off.

12. Place the chocolate-dipped cookies on wax paper (or more parchment paper) to allow the chocolate to set and harden. One 4-ounce chocolate bar should be enough to cover about 12 small cookies really well. Repeat with remaining chocolate bars as needed.

13. This recipe yields approximately 36 small cookies or 24 medium cookies. You can adjust the size of the cookies to your preference, but be sure to adjust the baking time accordingly. Smaller cookies may require slightly less baking time, while larger cookies may need a minute or two more.

14. If the chocolate is not setting quickly enough, you can place the cookies in the refrigerator, or even in the freezer for just a few minutes, to speed up the process.

Expert Tips & Tricks

• For a richer chocolate flavor, use dark chocolate instead of German’s sweet chocolate.
• Add a pinch of sea salt to the melted chocolate to enhance the sweetness and create a more complex flavor profile.
• To make the cookies even more festive, sprinkle the chocolate-dipped cookies with shredded coconut, sprinkles, or chopped nuts before the chocolate sets.
• If you don’t have parchment paper, you can lightly grease the cookie sheet with butter or cooking spray, but parchment paper is highly recommended for easy cleanup.
• For easier dipping, melt the chocolate in a deeper, narrower bowl.

Serving & Storage Suggestions

Serve these chocolate-covered coconut cookies as a sweet treat with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream. They are also perfect for gifting or bringing to parties and potlucks.

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. To freeze, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. Thaw at room temperature before serving.

Nutritional Information

(Estimated nutritional information per small cookie)

Nutrient	Amount per Serving	% Daily Value
Calories	161 kcal	N/A
Total Fat	13 g	20%
Saturated Fat	8 g	38%
Cholesterol	21 mg	6%
Sodium	66 mg	2%
Total Carbohydrate	11 g	3%
Dietary Fiber	1 g	3%
Sugars	10 g	N/A
Protein	1 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free coconut cake mix. Ensure all other ingredients are also gluten-free.
• Vegan: This recipe is difficult to make vegan without significantly altering the texture and flavor. Consider searching for dedicated vegan coconut cookie recipes for best results.
• Different Chocolate: Experiment with milk chocolate or white chocolate for dipping.
• Extracts: Add a few drops of vanilla, almond, or rum extract to the cookie dough for extra flavor.

FAQs (Frequently Asked Questions)

Q: Can I use unsweetened coconut instead of sweetened coconut?
A: While you can use unsweetened coconut, the cookies will be less sweet. You may need to add extra sugar to the dough to compensate.

Q: Can I use a different type of cake mix?
A: Yes, you can experiment with other cake mix flavors, but the coconut cake mix is essential for achieving the Mounds candy bar flavor.

Q: Why are my cookies not spreading out?
A: Make sure you are pressing the dough balls down firmly before baking. The cookies need to be flattened to cook properly.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature slightly before rolling into balls and baking.

Q: My chocolate seized up when melting it. What did I do wrong?
A: Chocolate can seize up if it comes into contact with even a tiny amount of water. Make sure your bowl and spoon are completely dry. Overheating can also cause seizing, so microwave in short intervals, stirring in between.

Final Thoughts

These Chocolate Covered Coconut Cake Mix Cookies are a delightful and easy way to satisfy your sweet tooth. They’re perfect for any occasion and sure to be a crowd-pleaser. Don’t be afraid to get creative with the variations and make them your own. I encourage you to try this recipe and share your feedback! Pair these cookies with a rich, dark roast coffee or a refreshing glass of iced tea for the ultimate treat. Happy baking!