January 30, 2013

Love is in the air…

Valentine’s Day is fast approaching, and for me that means SWEETS! Candy, cookies, chocolates, you name it…I want it. And there is something special about sweet treats that are pink or red…

pink crinkle cookies

Today, I thought I’d break out another variation of easy, semi-homemade crinkle cookies. Remember the Red Velvet Crinkle Cookies I made back in December? Those would also be great for Valentine’s Day…but I wanted to create a different version.

pink crinkle cookies 2

So…it’s all about pink. Coconut. And white chocolate. These crinkle cookies definitely have a sweeter flavor than their red velvet counterparts. I’m officially hooked on creating crinkle cookies with boxed cake mixes now: it makes the process so easy, and you can create a lot of variations based on your taste preferences.

pink crinkle cookies 4

These cookies contain white chocolate chips for an added treat, but you don’t have to include them. You could also go for some added texture by adding shredded coconut in place of the white chocolate: I might just have to try that myself next time!

Do you plan on making any treats for Valentine’s Day? What will you be baking/making?

pink crinkle cookies 3

Coconut White Chocolate Pink Crinkle Cookies

Ingredients

6 tbsp butter

1 cup powdered sugar, sifted

1 tsp cornstarch

1 box coconut cake mix

2 eggs

1 cup white chocolate chips

6 drops red food coloring (approximately)

Instructions

1. Preheat oven to 375 degrees F. In a small bowl, melt butter and set aside to cool (or place in the refrigerator briefly to do so).

2. Sift powdered sugar into a shallow dish (I used a pie plate) and mix in the cornstarch. Set aside.

3. Pour cake mix, the cooled melted butter, and eggs in a large mixing bowl. Add the drops of red food coloring and mix with a spatula until well blended and dough has formed and turned pink. Add the white chocolate chips and gently fold into the dough until incorporated.

4. Use a small scoop to form 1 inch balls of the dough; drop and roll each in the powdered sugar (coating generously), and place the balls on a baking sheet about 2 inches apart from one another. Bake for about 9-11 minutes, until the dough is fully set.

5. Transfer cookies to a wire rack to cool. Store in an airtight container to preserve. Enjoy!

2 Responses to “Coconut White Chocolate PINK Crinkle Cookies Recipe”

  1. Bee says:

    We love coconut everything in our house. I put this on the to bake list.

  2. […] Coconut white chocolate pink crinkle cookies…yum! […]

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