Pistachio-Coconut Cookies *****

Yield: 35 cookies

Ingredients:
1 package (15-18.25 ounce size) white (chocolate – yellow) cake mix
1 package (3.5 ounce size) instant pistachio (chocolate – lemon) pudding mix
1/2 cup oil
3 tablespoons water
2 eggs
1/2 cup chopped pistachios (baking or chocolate chips)
1/2 cup flaked coconut (nuts, etc.)

Directions:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or grease a baking sheet.

Combine the cake mix, pudding mix, oil, water, and eggs in a bowl. Beat well. Stir in the pistachios and coconut until just mixed by hand.

Use a small ice-cream scoop. Batter is not sticky. Roll in hand and put on prepared baking sheet. Flatten to top a little bit (sprinkle with a tiny bit of coarse salt for chocolate cookies).

Place in the oven and bake at 350 degrees F for 10 minutes (for chewy cookies), 11 minutes for firmer cookies.

Remove cookies from oven, leave them on baking sheet for 3-4 minutes then slide them (with parchment paper) of the tray to cool before removing them to the wire rack to cool completely.

Store the cookies in an airtight container.

ORIGINAL recipe: cdkitchen