Lemony Coconut Crackle Cookies

7 Ingredients.
No butter, no oil.
Light tangy tropical summery taste?

I'm sold.

Lemony Coconut Crackle Cookies (makes 3 doz)

4 tsp grated lemon zest
1/2 cup flaked sweetened coconut
2 cups cool whip
2 eggs
1 tsp lemon juice
1/4 cup powdered sugar
1 box lemon cake mix
Powdered sugar for coating

1. Preheat the oven to 350ºF

2. In a blender or food processor, combine the lemon zest and coconut, process for 30 seconds or until finely chopped.

3. In a mixer with a paddle attachment, mix cool whip, eggs and lemon juice until fluffy. Add the powdered sugar, the cake mix, and the coconut mixture; mix well.

4. Drop by tablespoonfuls in a bowl of powdered sugar, roll them to coat all over. Place them 2 " apart on a cookie sheet lined with parchment paper.

5. Bake for 10-12 minute until the edges gets golden brown. Cool on a wire rack.

Serve at your next barbeque to officially announce the arrival of summer.