Ingredients

• 1 , 13.35 to 15.25-ounce
• 2.25 cups sweetened coconut , divided
• 0.75 cups chopped pecans , toasted
• 1 8-ounce) container frozen whipped dessert topping , thawed

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
3. 3 In a large bowl combine cake mix, 3/4 cup of the coconut, and pecans. Stir in whipped dessert topping until completely combined (dough will be sticky).
4. 4 Place remaining 1 cup coconut in a small bowl. Coat a 1 1/2 tablespoon size cookie scoop with nonstick cooking spray. Drop scoopfuls of dough into coconut; roll to coat and shape into balls.
5. 5 Place balls 2 inches apart on the prepared baking sheets.
6. 6 Bake until edges are just set, 10 to 11 minutes. Cool on baking sheets for 2 minutes. Remove; cool completely on wire racks.

Nutrition per serving