Normas Coconut Clouds Cake Mix Cookies Recipes

COCONUT CLOUDS

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.

COCONUT CLOUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch baking dish with nonstick spray.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, 4 to 5 minutes. Gently remove the egg whites from the mixer to a medium bowl and set aside.
• Combine the sugar and butter in the bowl of the mixer and cream together, scraping down the sides of the bowl occasionally, until light and fluffy, about 3 minutes. Add the vanilla and whip an additional 30 seconds to incorporate.
• In another medium bowl, sift together the cake flour, baking powder and fine salt. With the mixer on low speed, pour half the coconut milk into the butter and sugar mixture. Turn the mixer off and add half the dry ingredients. Mix on low speed until the dry ingredients are just incorporated, scraping down the sides of the bowl as needed. Repeat this process with the remaining coconut milk and dry ingredients.
• Using a rubber spatula, gently fold the whipped egg whites into the batter. Pour the batter into the greased baking dish. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cake to cool completely.
• For the coconut syrup: Place the coconut water and honey in a microwave-safe container. Microwave until the honey is dissolved, about 1 minute. Poke the surface of the cake with the tines of a fork. Brush the cake with the warm syrup. Sprinkle the flaked coconut evenly over the cake.
• For the frosting: Place the sugar and coconut water in a small saucepan. Bring to a boil over medium-high heat. Let boil for 2 minutes before you add it to the egg whites (see below).
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Add the vanilla extract. Reduce the speed to the lowest setting and slowly pour the hot sugar syrup into the egg whites. Continue to drizzle until all the syrup has been added. Then, turn the mixer up to high speed and whip until the frosting becomes thick, glossy and holds stiff peaks, about 3 minutes more. The frosting should be used to decorate the cake immediately.
• Scrape the frosting onto the center of the cake in a large mound. Push outward with an offset spatula, spreading the frosting over the surface of the cake and making cloudlike swirls to cover completely.

COCONUT CLOUDS

Steps:

• Preheat oven to 350 degrees.
• Reserve 1 1/3 cup coconut in a bowl and set aside.
• Combine cake mix, egg, oil, eater and almond extract.
• Beat at low speed until well mixed.
• Stir in remaining 1 1/3 cup coconut.
• Drop by rounded teaspoons into reserved coconut and roll the cookie.
• Place on a ungreased baking sheet.
• Bake at 35o degrees for 10-12 minutes or until light golden brown.
• Cool in pan 1 minute and then transfer to cooling racks.

CAKE MIX COOKIES II

Steps:

• Mix butter, shortening, egg yolks and vanilla. Thoroughly blend in cake mix 1/3 at a time.
• If dough is dry add 1 to 1/2 teaspoons water. Half cup chopped nuts, chocolate morsels, coconut, or raisins can be added to dough.
• Roll dough into long smooth roll and chill until firm.
• Preheat oven to 375 degrees F (190 degrees C).
• Slice cookies about 1/4 inch thick and bake on ungreased cookie sheet about 8 minutes or until cookie is light brown around edges. Cool cookie on sheet about 1 minute before removing to rack.

NORMA'S (COCONUT CLOUDS) CAKE MIX COOKIES

Steps:

• Preheat your oven to 350
• Reserve 1 1/3 cup coconut in a bowl and set aside.
• Combine cake mix, egg, oil, water and almond extract in a large mixing bowl.
• Beat at low speed until blended.
• Stir in remaining 1 1/3 cup coconut and mix well.
• From a rounded teaspoonful of dough: make into a i inch ball and roll them in reserved coconut. Or use a 1 inch spring operated cookie scoop. These are available at most kitchen shops.
• Roll to cover lightly amd place on a ungreased baking sheet about 2 inches apart.
• Place in oven and bake for 10 to 12 minutes or until cookies are lightly golden brown.
• Remove from oven and cool for one minute on baking sheet before removing them to cooling rack.
• Cool completely and store in an airtight container.