Description

If there’s one thing Dolly Parton knows—besides music, movies, and lifting spirits—it’s how to sweeten up a kitchen.

Ingredients

Scale

For the Cookies:

1 box Dolly Parton Coconut Cake Mix

2 large eggs

½ cup vegetable oil

½ cup sweetened shredded coconut

1 tsp vanilla extract

For the Lemon Glaze:

1 cup powdered sugar

2–3 tbsp fresh lemon juice

1 tsp lemon zest (optional, for extra zing)

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Step 2: Make the Dough

In a large mixing bowl, combine the cake mix, eggs, oil, coconut, and vanilla extract. Stir until a soft dough forms.

Step 3: Scoop and Bake

Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set.

Step 4: Cool

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Step 5: Make the Glaze

In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add lemon zest if using.

Step 6: Glaze and Set

Drizzle the glaze over cooled cookies using a spoon or piping bag. Let sit for 10–15 minutes to set.

Notes

Room Temperature: Store in an airtight container for up to 4 days.

Refrigerator: Keeps up to a week, but bring to room temp before serving.

Freezer: Freeze baked cookies (unglazed) for up to 2 months. Add glaze after thawing.

Prep Time: 10
Cook Time: 10
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 18–20 cookies
Calories: 180
Sugar: 14g
Fat: 9g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g

Keywords: Dolly Parton Coconut Cookies with Lemon Glaze