Coconut Milk Chocolate Chip Mounds Recipe

Ingredients

1/2 cup butter, softened

1 cup white sugar

1 egg

1 teaspoon vanilla extract

1 (18.25 ounce) package white cake mix

1 (12 ounce) container frozen whipped topping, thawed

1 (16 ounce) package flaked coconut

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the cake mix and coconut, stir into the creamed mixture. Fold in the nuts. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes before removing from the pan. Cool completely before frosting.

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Comments

Vacka Gaadry writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm not a huge fan of measurements, so instead of measurements, I used the ratio of two ingredients - one cocoa powder and two powdered milk. Then I added the powdered sugar, egg whites, and vanilla. This is exactly what I had, and it turned out wonderfully. I used a sleeve of orange cake mix - it gave this a little something extra. One small mistake: make sure you have everything measured and ready in time. Three o'clock is when the magic happens! You'll thank me for it!

Mims With Kids writes:

⭐ ⭐ ⭐ ⭐ ⭐

We made these for the kids ages 2 - 4 and they were so good! Took them to a friends house for a snack and she said "They taste so good, I made 2 a day!" I couldn't believe it! I doubled the recipe and used both coconut and chocolate chips! I did this one without the baking powder or salt and it still turned out delicious!! I would definitely make again!!