Classic Chocolate Coconut Crunchers: Recreating Betty’s Award-Winning Cake Mix Cookie Recipe

Step back in time to 1994, when a truly special cookie recipe captivated the judges at the prestigious Pillsbury Bake-Off contest. This was no ordinary entry; it was the ingenious creation of a former WAC named Betty, whose remarkable Chocolate Coconut Crunchers not only won her prize money but also inspired the name of her brand-new car: “The Chocolate Coconut Cruncher.” Imagine Betty, full of joy and pride, cruising down the highway, her car a sweet testament to her baking prowess. Every time this recipe crosses my path, I can’t help but picture her on that open road, the spirit of her winning cookies echoing in every mile. It was precisely this vivid image and the allure of a classic that finally pushed me to try these celebrated Chocolate Coconut Crunchers for myself. And let me tell you, they live up to the legend.

Adapting the Classic: Cake Mix Box Sizes Explained for Your Chocolate Coconut Crunchers

One of the delightful aspects of Betty’s original Chocolate Coconut Crunchers recipe is its reliance on the convenience of a cake mix. However, the baking landscape has changed since 1994. Back then, an 18.25 oz box of German chocolate cake mix was standard. Today, finding a cake mix of that exact size, especially German chocolate, can be a challenge, with most standard boxes now weighing 15.25 oz. But don’t let this minor hurdle deter you from experiencing these incredible cookies!

Fear not, modern bakers! There are simple and effective ways to adapt this classic recipe for contemporary cake mix box sizes without sacrificing flavor or texture. If you’re set on a chocolate base, you have a couple of excellent options. You can use a 15.25 oz box of white cake mix and add an extra ¼ cup (approximately 20 grams) of unsweetened cocoa powder. This method ensures you achieve that rich chocolate flavor while maintaining the correct dry-to-wet ingredient ratio crucial for perfect cake mix cookies. Alternatively, a 15.25 oz box of regular chocolate cake mix (without additional cocoa powder) would also yield delicious results, offering a slightly different but equally appealing chocolate profile. While my testing primarily focused on white cake mix with added cocoa, I’m confident that a standard chocolate cake mix will perform beautifully.

For those dedicated to replicating the original German chocolate flavor notes, you might consider purchasing two 15.25 oz boxes and carefully measuring out 18.25 oz. While this leaves you with a small amount of leftover cake mix, it guarantees the most authentic taste experience. The subtle caramel and coconut undertones inherent in German chocolate cake mix truly elevate these Chocolate Coconut Crunchers, making them uniquely flavorful. Whichever route you choose, the goal is to approximate the original dry mix weight to ensure your cookies have the ideal structure and consistency. This careful adjustment is key to achieving the award-winning results of Betty’s famous Chocolate Coconut Crunchers.

The Irresistible Flavor and Texture Profile of These Cake Mix Cookies

These Chocolate Coconut Crunchers aren’t just good; they’re truly exceptional. What sets them apart is the symphony of textures and flavors that come alive in every single bite. From the initial crispness to the satisfying chew and the soft melt-in-your-mouth center, these cookies offer an exciting sensory experience. You’ll encounter the tender chewiness contributed by the rolled oats, the unmistakable crunch from the corn flakes cereal, the delicate tropical sweetness of flaked coconut, the earthy notes of chopped walnuts or pecans, and of course, pockets of rich, melty semisweet chocolate chips. Each component plays its part in creating a harmonious and utterly addictive treat.

The flavor profile is equally captivating and surprisingly complex for a cake mix cookie. While the specific nuances might shift slightly depending on your chosen cake mix brand or type (German chocolate, regular chocolate, or white with cocoa), the core combination of chocolate and coconut is always a winner. The original recipe wisely called for German Chocolate cake mix, which imparts a subtle, richer chocolate flavor with hints of caramel and even more coconut, creating a depth that is simply divine. If you can track down a German chocolate cake mix, I highly recommend it for an authentic taste. However, if convenience is key, a standard chocolate or doctored white cake mix will still deliver wonderfully flavorful Chocolate Coconut Crunchers that are sure to become a household favorite.

Beyond the classic, the beauty of these cake mix cookies lies in their adaptability. The thought of experimenting with other cake mix flavors, like vanilla for a classic chocolate chip coconut or even a more adventurous carrot cake mix, is incredibly enticing! Imagine the possibilities: a spice cake mix for a fall-inspired cruncher, or a lemon cake mix for a brighter, zesty twist. This recipe truly serves as a fantastic base for culinary creativity, inviting you to explore and make it your own. Whether you stick to the original spirit or venture into new flavor territories, the inherent deliciousness of the Chocolate Coconut Crunchers formula remains constant, promising a delightful treat every time.

Ingredient Spotlight: Crafting Your Perfect Chocolate Coconut Crunchers

Each ingredient in this Chocolate Coconut Crunchers recipe plays a vital role in creating its renowned texture and flavor. Understanding their contributions can help you appreciate the recipe and even inspire your own variations.

• Cake Mix (German Chocolate or Substitute): As discussed, this is the backbone of our cookie. The choice of flavor impacts the overall profile. German chocolate offers a distinct, nuanced sweetness. If substituting with white cake mix and cocoa, ensure even distribution of the cocoa powder for consistent chocolate flavor.
• Salted Butter, Softened: Butter provides richness and helps bind the ingredients. Using salted butter enhances the overall flavor and balances the sweetness. Softened butter is crucial for easy mixing and a uniform dough, contributing to the tender crumb of these cake mix cookies.
• Large Eggs: Eggs act as a binder and add moisture, contributing to the cookie’s structure and chewiness. Make sure they are at room temperature for better incorporation into the dough, leading to a smoother batter.
• Sweetened Flaked Coconut: This brings a delightful chewiness and tropical sweetness. The flaked variety offers more texture than shredded coconut, providing those satisfying chewy bits in every bite. For an even toastier flavor, you can lightly toast the coconut before adding it to the mix, though it’s not strictly necessary.
• Chopped Walnuts or Pecans: Nuts introduce a satisfying crunch and a rich, earthy flavor that complements the chocolate and coconut beautifully. Feel free to use your preferred nut, or even a mix. Toasting the nuts briefly before chopping can intensify their flavor, adding another layer of depth to your Chocolate Coconut Crunchers.
• Crushed Corn Flakes Cereal: This is the secret to the signature “crunch” in Chocolate Coconut Crunchers! The corn flakes retain their crispness even after baking, providing a fantastic textural contrast to the chewy oats and soft cookie base. If corn flakes aren’t available, other crispy cereal flakes could be a substitute, but the classic corn flake crunch is hard to beat.
• Rolled Oats: Oats add a hearty chewiness and absorb moisture, contributing to the cookie’s structure and keeping it from being too delicate. They provide a satisfying chew that contrasts wonderfully with the crisp cereal. Quick oats can be used in a pinch, but rolled oats provide a more substantial texture.
• Semisweet Chocolate Chips: The classic choice for a reason, semisweet chips offer a balanced chocolate flavor that isn’t overly sweet. You can experiment with milk chocolate for a sweeter cookie, or dark chocolate for a more intense chocolate experience. Mini chocolate chips or even chopped chocolate chunks can also be used for varied chocolate distribution throughout these delightful chocolate coconut cookies.

Expert Tips for Baking Your Best Chocolate Coconut Crunchers

Achieving bakery-quality Chocolate Coconut Crunchers at home is surprisingly simple with these expert tips, ensuring every batch is as perfect as Betty’s award-winning original:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more easily with the cake mix, resulting in a smoother, more evenly mixed dough. Cold ingredients can lead to a lumpy batter and a less uniform cookie texture.
• Do Not Overmix: After combining the cake mix, butter, and eggs, mix until just combined. Overmixing can develop the gluten in the flour (even in cake mix), leading to tougher cookies. Once you add the mix-ins (coconut, nuts, cereal, oats, chocolate chips), fold them in gently until they are evenly distributed, again, being careful not to overmix.
• Proper Dough Dropping: Use a tablespoon or a small cookie scoop for uniform cookies. This ensures they bake at the same rate, preventing some from being underdone and others overdone, giving you a consistent batch of delicious Chocolate Coconut Crunchers.
• The Flattening Trick: The original recipe calls for flattening the dough. This isn’t just for aesthetics; it helps create that characteristic “cruncher” texture and ensures even baking. A damp drinking glass dipped in sugar or even the palm of your hand works perfectly to achieve this desirable flat shape.
• Baking Sheet Preparation: While the recipe suggests ungreased sheets, lining your cookie sheets with parchment paper or a silicone baking mat is highly recommended. It prevents sticking, promotes even browning, and makes cleanup a breeze, ensuring your Chocolate Coconut Crunchers slide off effortlessly.
• Know Your Oven: Ovens can vary. Keep a close eye on your cookies during the suggested 12-minute baking time. They are done when the edges are set and lightly golden, and the centers appear cracked but still slightly soft. For a crispier cookie, you can bake them for an extra minute or two, but be careful not to burn them.
• Cooling Process: Allow the cookies to cool on the baking sheet for a few minutes after coming out of the oven. This allows them to set up properly without breaking. Then, carefully transfer them to a wire rack to cool completely. The texture and flavor of Chocolate Coconut Crunchers truly improve as they cool and firm up, becoming even more irresistible.
• Storage: Store your cooled Chocolate Coconut Crunchers in an airtight container at room temperature for up to 5-7 days to maintain their freshness and crunch. For longer storage, both the raw cookie dough and baked cookies can be frozen for up to 3 months.

Creative Variations to Explore with Your Chocolate Coconut Crunchers

While the classic Chocolate Coconut Crunchers are a masterpiece on their own, this recipe is a fantastic canvas for culinary experimentation. Don’t be afraid to unleash your inner baker and put your own spin on Betty’s award-winning creation! The versatility of using a cake mix as a base opens up a world of possibilities for these easy cookies.

• Different Cake Mix Flavors:
  • Vanilla/Yellow Cake Mix: A neutral base for highlighting other mix-ins. Pair with white chocolate chips and dried cranberries for a festive touch, or mini M&Ms for a colorful kid-friendly treat.
  • Spice Cake Mix: Perfect for autumn! Combine with chopped apples or dried apricots for a warm, comforting cookie reminiscent of apple pie, or add a dash of ginger for extra warmth.
  • Lemon Cake Mix: For a bright and zesty cookie. Add some poppy seeds and a lemon glaze after baking for extra zing, creating a refreshing twist on the original.
  • Red Velvet Cake Mix: Create decadent red velvet crunchers. Cream cheese frosting drizzle would be an amazing addition, turning these into a truly indulgent dessert.
• Alternative Mix-ins:
  • Dried Fruits: Raisins, dried cranberries, chopped dried apricots, or even candied orange peel can add different textures and flavors, introducing new dimensions to your Chocolate Coconut Crunchers.
  • Other Nuts: Macadamia nuts for a richer, buttery flavor, or peanuts for a salty-sweet crunch. Almonds or cashews could also offer distinct profiles.
  • Different Chocolates: White chocolate chips, dark chocolate chunks, peanut butter chips, or even a swirl of caramel bits can transform the flavor profile, catering to any chocolate craving.
  • Pretzels: Crushed pretzels instead of corn flakes could add a salty-sweet twist and another layer of crunch, perfect for those who love contrasting flavors.
  • Mini Marshmallows: Folded in during the last few minutes of mixing, these could create pockets of gooey sweetness, adding a fun, chewy element.
• Toppings and Glazes:
  • Chocolate Drizzle: A simple melted chocolate drizzle over the cooled cookies adds elegance and extra chocolatey goodness.
  • Powdered Sugar Glaze: A quick whisk of powdered sugar and milk can create a simple, sweet glaze, adding a touch of classic sweetness.
  • Caramel Drizzle: Perfect if you’re leaning into the German chocolate cake mix flavor, enhancing those rich, buttery notes.
• Flavor Boosters: A touch of almond extract, vanilla bean paste, orange zest, or even a dash of espresso powder can enhance the flavors without drastically changing the recipe, adding subtle complexity.

The possibilities are truly endless. The core concept of these Chocolate Coconut Crunchers — an easy cake mix base loaded with satisfying textures and flavors — makes it an ideal recipe for personalization. Experimentation is encouraged, and you might just discover your next favorite cookie variation, forever linking you to the legacy of Betty’s original creation!

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Recipe

Chocolate Coconut Crunchers

Anna

An old recipe for chocolate coconut cookies made with the convenience of cake mix. No skill required! These delightful crunchers were a winner in the 1994 Pillsbury Bake-Off, renowned for their incredible texture and flavor.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Course Dessert

Cuisine American

Servings 32

Ingredients

 

• 18.25 oz German Chocolate Cake Mix (or another flavor) See Note below for modern cake mix box sizes and substitutions.
• 8 oz salted butter, softened
• 2 large eggs
• 1 cup sweetened flaked coconut
• 1 cup chopped walnuts or pecans
• 1 cup crushed corn flakes cereal or other cereal flakes
• 1 cup rolled oats
• 1.5 cups semisweet chocolate chips

Instructions

 

• Preheat your oven to 350°F (175°C). Prepare your cookie sheets by lining them with parchment paper or silicone baking mats for best results and easy cleanup.
• In a large mixing bowl, combine the cake mix, softened butter, and large eggs. Mix thoroughly with an electric mixer or by hand until a well-combined, cohesive dough forms. Then, add the sweetened flaked coconut, chopped walnuts or pecans, crushed corn flakes cereal, rolled oats, and semisweet chocolate chips. Mix again on low speed or fold by hand until all the delicious additions are evenly distributed throughout the cookie dough. Be careful not to overmix.
• Drop the cookie dough by rounded tablespoons (or use a small cookie scoop) onto the prepared cookie sheets, ensuring you leave about 2 inches of space between each cookie to allow for spreading. Flatten each dough mound gently with the back of a spoon, your hand, or the bottom of a drinking glass lightly dampened with water and dipped in a bit of granulated sugar (this adds a lovely crispness and shine to the finished Chocolate Coconut Crunchers).
• Bake in the preheated oven for approximately 12 minutes, or until the edges are lightly golden, the cookies appear beautifully cracked on top, and the centers are set. If you prefer a more pronounced crunch or if your cookies are larger in size, you may need to bake them for an additional minute or two, watching carefully to prevent over-browning.
• Once baked, let the Chocolate Coconut Crunchers cool on the cookie sheets for about 5 minutes. This crucial step allows them to firm up before handling. Then, carefully transfer them to a wire rack to cool completely. The textures and flavors will continue to develop and become even more wonderful and crunchy as they cool down to room temperature.

Notes

This is a fantastic vintage recipe, but it originally called for an 18.25 oz box of cake mix. Since most cake mixes now come in smaller 15.25 oz boxes, here are your options to achieve the perfect Chocolate Coconut Crunchers:
Option 1 (Closest to Original Weight): Buy two 15.25 oz boxes of German Chocolate Cake Mix and weigh out exactly 18.25 oz (517g) for the recipe. This ensures the most authentic flavor and texture.
Option 2 (Rich Chocolate Flavor, Single Box): Use one 15.25 oz (432g) box of white cake mix and add an additional ¼ cup (20 grams) of unsweetened cocoa powder to the dry mix. This will give you a rich chocolate flavor and maintain the correct dry ingredient volume for consistent cookie results.
Option 3 (Simple Chocolate, Single Box): Use one 15.25 oz (432g) box of regular chocolate cake mix. The flavor will be delicious, though slightly different from the original German chocolate. This is the simplest option if you want a chocolate base without extra steps.

Keyword Chocolate Coconut Crunchers, Cake Mix Cookies, Pillsbury Bake-Off, Easy Cookie Recipe

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We hope you enjoy baking and sharing these delightful Chocolate Coconut Crunchers as much as we do. They are a testament to how simple ingredients, combined with a touch of ingenuity, can create a truly memorable dessert. Happy baking!