Chocolate Coconut Crunchers
Recipe: #34820
April 29, 2020
"This recipe was a Pillsbury Bake-off winner in 1994. They were submitted by Betty Chromzack of Northlake, Illinois."
Original is 60 servings
Ingredients
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 by Step Method
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
No special items needed.