Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Prep two cookie sheets with parchment paper and set aside.

Step 3

In a large mixing bowl or the bowl of a stand mixer with paddle attachment add the cake mix, butter, and two eggs.

Step 4

Mix well.

Step 5

Now add 3/4 cup of the sweetened coconut. Mix until incorporated.

Step 6

Use a cookie scoop to scoop your cookies. Depending on the size of the scoop you’ll end up with 18 - 20 cookies.

Step 7

Place in preheated oven and bake for 10 - 12 minutes. You don’t want to over bake these.

Step 8

While cookies are making, make your glaze. Place powdered sugar in a small bowl and zest the lemon over it. Now add the juice of the lemon and stir well. If the glaze is too thin you can add more powdered sugar. Stir until lump free.

Step 9

Toast the remaining coconut flakes. This will only take a couple minutes in a dry skillet on the stovetop over medium heat. Make sure you don’t burn it! Set aside.

Step 10

Remove the cookies from the oven and allow them to cool to the point where they can be handled.

Step 11

One by one, dip the tops of the cookies in the glaze. Go ahead and sprinkle toasted coconut on the cookies as the glaze them so that coconut will stick.

Step 12

Once the cookies are glazed and sprinkled with coconut, allow to set up so the glaze can firm up.

Step 13

Once they’ve cooled, serve and enjoy!

Step 14

Store at room temperature in an airtight container. These should stay fresh for 3-4 days. You can freeze these to eat later if you like. In fact, you might opt to freeze the balls of cookie dough for later baking.