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Crispy Chocolate Chewies

Lovers of German Chocolate Cake will adore this quick and easy cookie recipe created in its honor.

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  • Makes: 40 servings
  • Yields: About 40 cookies
  • Prep: 20 mins
  • Bake: 10 mins to 12 mins 350°F
  • Cool: 1 min

Crispy Chocolate Chewies

Ingredients

Directions

  1. Preheat oven to 350 degrees F. In a large bowl, combine dry cake mix, melted butter, milk, and egg. Beat with an electric mixer on low speed until well mixed. Stir in cereal and the 1/4 cup coconut.
  2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
  3. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Cool for 1 minute on cookie sheet. Transfer to a wire rack; cool. Frost with the coconut-pecan frosting. Sprinkle cookies with toasted coconut. Makes about 40 cookies.

From the Test Kitchen

Layer unfrosted cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies; frost and sprinkle with coconut before serving.

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