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Crispy Chocolate Chewies

  • Cook Time: 10 - 12 minutes at 350°F
  • Servings: 40
  • Course: Dessert

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Ingredients

  • 1 18.25-ounce package German chocolate cake mix1/2 cup butter, melted
  • 1/4 cup milk
  • 1 egg, slightly beaten
  • 3/4 cup crisp rice cereal
  • 1/4 cup flaked coconut
  • 1 cup purchased coconut-pecan frosting
  • Flaked coconut, toasted

Directions

Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

Drop dough by rounded teaspoons 2 inches apart onto a Reynolds® Parchment Paper lined cookie sheet.

Step 4

Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Cool for 1 minute on cookie sheet.

Step 5

Transfer to a wire rack; cool.

Step 6

Frost with the coconut-pecan frosting. Sprinkle cookies with toasted coconut.

To Store

Layer unfrosted cookies between parchment 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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