A very simple, light lemon cookie. Its texture is springy and soft and the lime enhancement gives it a bit of a zing.
1/2 cup flaked coconut
2 tsp grated lemon peel
2 tsp grated lime peel
1 tsp freshly squeezed lemon juice
1 tsp freshly squeezed lime juic
2 c whipped topping
2 Tbsp dry whipped topping mix
1 (18.25 oz) package lemon cake mix
In small bowl combine coconut, lemon and lime peel and lemon and lime juice. Stir and set aside. In a mixing bowl, combine whipped topping, eggs, and dry whipped topping mix. Add dry cake mix and coconut mixture; mix well.
Drop by tablespoonfuls into a bowl of confectioner’s sugar. Shape into balls. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.