Dolly Parton Coconut Cookies with Lemon Glaze

If you love the bright flavors of coconut and lemon you’re going to flip over these cookies. They come together in minutes and start with a simple box of Dolly Parton cake mix. 

Dolly Parton Cake Mix? Is that a Thing? 

I’ll be honest: I’ve been baking a long time and this whole blog is founded on the premise that a simple box of cake mix can be doctored and turned into either a) an amazing cake that tastes homemade or b) something other than cake, but absolutely delicious and simple. I’ve made so many things out of cake mixes: scones, cookies, bars. . .you name it! 

Jump ahead to this week. Christmas is upon us and I recently made a post on social media joking that I’d like to have baking supplies for my gift(s). Imagine my surprise when an amazon box appeared on my front porch, absolutely filled to overflowing with cake mixes, vanilla, and my favorite Ceylon cinnamon.  (My step-mom knows me well and loves to bless me. Thanks, Jeanene!)

There, in the midst of all of the wonderful gifts I noticed something I’d never purchased before: Dolly Parton brand cake mix. I examined the boxes and realized they’re actually Duncan Hines brand. But apparently Dolly has put her stamp of approval on the mixes that bear her name. 

I noticed two very unusual flavors: coconut and banana. 

Coconut Cake from a Box Mix? 

Now, y’all. . .I hate to brag but I already have the best coconut cake out there. So, my first thought wasn’t, “Turn this into a doctored cake mix.”

No, I had something more exciting in mind: turn this into cookies. 

If you’ve followed me for a while you know I’ve got some great cake mix cookie recipes. Fan favorites include my Cake Mix Chocolate Chip Cookies, my Peanut Butter Cake Mix Cookies, my Double Chocolate Chip Cookies and my Butter Pecan Cake Mix Cookies. But, coconut? I’ve never made cake mix cookies out of coconut cake!

So, that’s what I set out to do. 

I knew it would be an easy process. And I knew they would work, because all cake mix cookies seem to be pretty flawless. I decided to add a glaze to my cookies to add more flavor. I opted for lemon because I love the flavors of lemon and coconut together. You can do a simple coconut glaze if you like. (More about that later.) 

So, keep reading! I’ll tell you how I did it, but first. . .the ingredients. 

Coconut Cookie Ingredients

• 1 box Dolly Parton coconut cake mix
• 2 eggs
• 1 stick butter (room temperature or slightly melted)
• 1 cup sweetened coconut flakes
• 1 large lemon
• 1 ½ cups powdered sugar (approximately)

That’s it! Just a few simple ingredients. If you opt for a coconut glaze you can skip the lemon and add a dash of water and another half teaspoon of coconut extract to the powdered sugar. 

How to Make Dolly Parton Coconut Cookies

These come together so easily, y’all! And I predict they’re going to be a new favorite! 

Preheat oven to 350 degrees Fahrenheit. 

Prep two cookie sheets with parchment paper and set aside. 

In a large mixing bowl or the bowl of a stand mixer with paddle attachment add the cake mix, butter, and two eggs. 

Mix well. 

Now add ¾ cup of the sweetened coconut. Mix until incorporated. 

Use a cookie scoop to scoop your cookies. Depending on the size of the scoop you’ll end up with 18 - 20 cookies. Press down lightly with your palm to flatten slightly.

Place in preheated oven and bake for 10 - 12 minutes. You don’t want to over bake these. 

While cookies are making, make your glaze. Place powdered sugar in a small bowl and zest the lemon over it. Now add the juice of the lemon and stir well. If the glaze is too thin you can add more powdered sugar. Stir until lump free. 

Toast the remaining coconut flakes. This will only take a couple minutes in a dry skillet on the stovetop over medium heat. Make sure you don’t burn it! Set aside. 

Remove the cookies from the oven and allow them to cool to the point where they can be handled. 

One by one, dip the tops of the cookies in the glaze. Go ahead and sprinkle toasted coconut on the cookies as the glaze them so that coconut will stick. 

Once the cookies are glazed and sprinkled with coconut, allow to set up so the glaze can firm up. 

Once they’ve cooled, serve and enjoy! 

Store at room temperature in an airtight container. These should stay fresh for 3-4 days. You can freeze these to eat later if you like. In fact, you might opt to freeze the balls of cookie dough for later baking. 

What to Expect from These Cookies

Even Dolly would be proud, y’all! These cookies have that rich southern flavor you love! Coconut is a favorite here in the south and these don’t disappoint. The coconut comes shining through. And that lemon zest? Wowza! It’s the icing on the cake. Or should I say, the icing on the cookie! 

I loved the crunch of the coconut on top and I was delighted with the sweetness of the coconut inside. All in all, this cookie made me very happy, indeed. Now, to figure out what to do with that second box of Dolly Parton coconut cake mix. Should I make bars? A cake? Scones? (Mmm! Scones! That might be a good choice!)

I’m so excited to see what you think of this recipe, friends. If you make these, please leave a comment at the bottom of this post. 

Variations on this Recipe

There are so many ways to change this up. Here are some suggestions: 

Chocolate Chips: Hear me out. Coconut and chocolate? Yes, please! (Can anyone say Mounds Bar?) Just add half a cup of chocolate chips and half a cup of coconut. Skip the glaze and coconut on top. 

Pecans: Italian cream cake is a favorite. Consider adding pecans and coconut to the cookies to get that familiar Italian Cream Cake flavor. 

Chocolate glaze: Dip in melted milk chocolate before adding toasted coconut. (Yum!) 

Let your imagination run wild. Get creative, friends! 

Other Coconut Favorites from Out of the Box Baking

If you’re a fan of coconut you’ll flip over the following: 

• Easy Pineapple Coconut Cake
• Easy Orange Coconut Cake
• Easy Coconut Cream Pie
• Lemon Coconut Bread Pudding
• German Chocolate Pound Cake

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

See this recipe at  

• Full Plate Thursday 
• Weekend Potluck

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.