#3022 - Coconut Peanut Butter Cookies

(by Shirley McNevich)

1/2 cup softened butter (NO substitutes)
1/3 cup white sugar
1/3 cup Domino's dark brown sugar (packed)
1 egg
1/2 cup Jif peanut butter
1 - 3oz. box Jell-O coconut cream instant pudding mix
1/2 cup Baker's angelflake coconut
2/3 cup flour
1 tsp. baking powder
1/4 tsp. salt

In a bowl add butter, white sugar and brown sugar--beat. Add egg--beat. Add peanut butter--beat. Add the coconut cream pudding mix powder and the coconut--beat. Add baking powder and salt--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Bake at 350 for 8 minutes or until edges are lightly browned (if you want them crispy rather than chewy, you can bake them 2-3 minutes longer). Cool cookies for 8-10 minutes before transferring them to paper towels. Cool completely.

#3002 - Coconut Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.5oz box Jell-O vanilla OR coconut cream INSTANT pudding mix
4 eggs
1 cup water
1/4 cup canola oil
1 1/3 cups Baker's angelflake coconut + extra for sprinkling

In a mixer add cake mix, pudding mix, eggs, water and canol oil--beat until mixed, then beat on medium speed for 4 minutes. Remove from mixer--add 1 1/3 cups of coconut--stir until mixed. Pour batter into a greased 10" tube cake pan. Bake at 350 degrees for 50-55 minutes--press lightly with your finger to test if done (if it springs back, it's done). Cool for 15 minutes, then loosen and invert on to a cake plate. Cool completely. Frost or glaze as desired, then sprinkle more coconut over the frost or glaze.