The crispy baked coconut shrimp are delicious as an appetizer or for supper. I offer orange marmalade as a dipping sauce with them.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 (18.25 ounce) package devil’s food cake mix
- 2 eggs
- ½ cup vegetable oil
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 184 mg |
| Sugars | 12 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Easy, tasty, and able to add sprinkles on before they cool off! Will be baking this again!
Easy and good!
Very quick, very easy. A great hack. The kids (and the wife) don’t shower me with compliments, but you know it’s a success from the “silence is golden”. They are more than too happy to whine if they aren’t satisfied, but there wasn’t a peep. More successful than the actual chocolate cake was that the mix is meant for.
These are delicious! The only alterations were that I added slightly less oil and used mini chocolate chips. I will definitely be making these again!
Yummy. I went with 1/3 cup oil and 10 min cook time on non stick cookie sheets. Ungreased. Tastes like a hybrid between a brownie and a cookie. Perfect quick easy cookie!
What a pleasant surprise for something so easy. They did not knock my socks off but still I know the grandkids will love them. Perfect for when I need cookies in a jiffy.
Do not waste your ingredients. The “cookie” has no taste except for the chocolate chips.
My 9 year old very picky eater, even when it comes to junk food, loved these cookies. Kept trying to sneak them. Were very easy to make and not time consuming at all. Looked very good as well.
Solidly decent cookies. Docked 1 star because they are’t AMAZING by any means, but they’re good!
This makes a darn good cookie. Perfectly soft and chewy.
These were nice chocolatey and delicious cookies. I made them twice because I messed up the first time but once I got it right they were very tasty cookies. I enjoyed how easy they were made and how good they were. All in all, these were easy fast and tasty cookies.
No changes, other than the cake box mixes today are only 15.25 ounces. Likely to make again.
Great recipe! Couldn’t be easier to make. After reading other reviews I substituted melted butter plus 1 T oil in place of all the oil, used peanut butter chips instead of chocolate chips (because our granddaughter loves peanut butter) and used a Duncan Hines Dark Chocolate Fudge cake mix instead of Devils Food because I have never been a fan of Devils Food. They were oily to roll in a ball but that’s no big deal with a little bit of shortening on your hands. Also following other reviewers I baked them for 12 minutes and they came out great! They were fudgy and not cakey at all. This one is a keeper!
Awesome, quick, simple!!!
I made the cookies slightly bigger and kept them in the oven for 13 minutes instead.
YUMMY!!!! #Recomended ??
I make these all the time. you can use any flavor cake mix
The second time I made these I used Pillsbury Dark Chocolate cake mix and milk chocolate chips.
I made this recipe with a white cake mix, 1-1/2 cup milk chocolate chips, only 1/2 cup oil. I also added a cup of chopped pecans. I also used a cookie scoop to place on cookie sheet. These cookies came out perfect! I will use a chocolate cake mix next time but I will keep everything else I did exactly the same! Easy and delicious!
As others said they are not as good as homemade but still they are good and easy, too. As others reviewed I cut the oil back to 1/3 C. That was a good thing. A bad thing was that I took some reviewers advice and added 1 1/2 minutes to the 10 minutes and the cookies didn’t come out moist at all. They were crunchy which was not what I was looking for. Too overdone for what I wanted. Next time I’ll take them out at 9 or 10 minutes.
I followed this recipe, except my mix was only 15.65 oz (or something close) and lessened to oil to just under 1/4 cup. I also added some cocoa power and some coffee. I added about a 1/ 3 of flour to make up for the missing amount in the mix. They looked good but as they cooled they flattened totally. I tasted one and it was mushy and undone (though I baked for much longer). Not sure what happened!!!!