This recipe is older than I am, like, circa 1966 I think. It’s one of the first cookies I remember eating as a kid, and I’m not sure, but I suspect that it came from a cookbook specializing in meals that use 5 ingredients or less. You know the type of cookbooks, the ones that rely heavily on Jell-O and packaged soup mix? My mom had a bunch of these when she first got married, and although she phased them out as she became a skilled cook, this recipe stuck around. She tried to get rid of it, but it was a favorite of my sister and mine. We would beg her, plead with her to make them so that we could bring them to school for a party, or sell them at a bake sale or something. She absolutely hated these cookies. Hated them! She was embarrassed that they weren’t made from scratch; that the ingredients included cake mix and Cool Whip instead of flour and cream. Whenever anyone would ask her for the recipe, she’d wince and inevitably “forget” to jot it down for them. Regardless of the somewhat retro ingredients, these cookies are still one of my favorites and always mark the beginning of Spring for my sister and me. [On a side note, I’m betting that I’ll be receiving a call from my mother this afternoon scolding me for crediting her with this abomination of a cookie. But it’s worth it.] Enjoy!

Lemon Lace Cookies

• 1 package yellow cake mix
• 2 cups Cool Whip
• 1 cup shredded coconut
• 1 egg
• 2 Tbsp. lemon juice
• ½ cup powdered sugar

Preheat oven to 350°F. Mix together all ingredients except powdered sugar.

Between the palm of your hands, roll about 1½ – 2 Tbsp. of batter into a 1-inch ball.

{I’ve found that the most effective way of cleaning batter off your fingers is with your tongue.}

Then roll the ball in powdered sugar, covering evenly.

{See how my pinky’s up? This is an important step that helps make the cookies more delicate.}

Place on a cookie sheet and bake for 10-12 minutes. Let rest on the cookie sheet for 1-2 minutes before transferring to a cooling rack. See? Easy peasy lemon squeezy!