This recipe for Chocolate Coconut Crunchers was a winner in the 1994 Bake-off contest. It was created by a former WAC named Betty, who used her prize money to buy a car which she named “The Chocolate Coconut Cruncher”. Every time I come across this recipe I picture Betty cruising down the highway in The Cruncher, so I figured it was high time to try the cookies.
Smaller Cake Mix Box Coconut Crunchers
There's no such thing as an 18.25 box of German chocolate cake mix anymore, but no worries! You can make these cake mix cookies with a 15.25 oz box of white cake mix and an added ¼ cup (20 grams) of unsweetened cocoa powder. I think a 15.25 oz box of regular chocolate cake mix sans cocoa powder would also work, but I've only tested the smaller box sizes with white cake mix and cocoa.
These cookies are very, very good. With so many different textural elements every bite is exciting. The flavor is interesting too, though it might vary a little bit depending on what brand of cake mix you use. The original version was special in that it called for German Chocolate, so I recommend using that if you can find some, but if you want to throw together some Chocolate Coconut Crunchers with a box of white cake mix and cocoa powder, go for it. Now I'm wondering if carrot cake flavored cake mix will work.
Recipe
Chocolate Coconut Crunchers
Ingredients
- 18.25 oz German Chocolate Cake Mix (or another flavor) See Note
- 8 oz salted butter, softened
- 2 large eggs
- 1 cup sweetened flaked coconut
- 1 cup chopped walnuts or pecans
- 1 cup crushed corn flakes cereal or other cereal flakes
- 1 cup rolled oats
- 11/2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Combine cake mix, butter and eggs in a large mixing bowl; mix well. Add coconut, walnuts, corn flakes, rolled oats and chocolate chips; mix well.
- Drop dough by tablespoons onto ungreased or foil lined cookie sheets. Flatten with the back of a spoon, your hand or the bottom of a drinking glass dampened with water and dipped lightly in sugar.
- Bake at 350 for about 12 minutes (longer for more crunch and if cookies are larger) or until cookies appear cracked and set.
- Let cool slightly then transfer to a wire rack to cool completely. They get even better as they cool.
Notes
Tara says
I'm a huge coconut fan, but alas, my husband is not. =( Do you think I could just leave it out, or should I substitute it with something?
a. grace says
Is there a more blissful combination than chocolate and coconut? I submit that there is not. Nicely done, keep up the good work!! 🙂
Katie says
The cookies look great. I ahve never heard of using a cake mix for cookies before though - I may have to try it for myself.
Anna says
Catherine and JEP, I feel the same way about small amounts -- fifteen cookies is the perfect amount...unless there's a bake-sale or something.
JEP says
These are some fine looking cookies! btw--I also like your "smaller amounts recipes"!
Catherine says
Very good and clever recipe. And I especially like the smaller batch you came up with...I mean, that's ALL I really need in this house! Big batches give me stress about who to give them to! Love the image of "The Cruncher" - hilarious!