Chocolate Coconut Crunchers

60
Servings
10m
Prep Time
70m
Cook Time
1h 20m
Ready In


"This recipe was a Pillsbury Bake-off winner in 1994. They were submitted by Betty Chromzack of Northlake, Illinois."

Original recipe yields 60 servings
OK

Nutritional

  • Serving Size: 1 (29.9 g)
  • Calories 120.2
  • Total Fat - 7.8 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 38.3 mg
  • Sodium - 98.8 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 0.8 g
  • Sugars - 6 g
  • Protein - 2.4 g
  • Calcium - 17.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Heat oven to 350 degrees Fahrenheit. In a large bowl, stir together the cake mix, the butter, and the eggs, mixing well.

Step 2

Add the coconut, walnuts, corn flaked cereal, the rolled oats, and the semisweet chocolate chips. Mix it all well.

Step 3

On ungreased cookie sheets, place the dough by rounded teaspoonfuls two inches apart. Flatten each one with a glass that has been dipped in sugar.

Step 4

Bake them for 8 to 10 minutes or until set. Remove them from the oven and let them cool for 1 minute and remove them from the cookie sheets.

Tips & Variations


No special items needed.

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