Preheat oven to 350°F. Place cake mix, water, and extracts in a mixing bowl and beat with an electric mixer on low for 30 seconds. Scrape bowl then beat on medium for one minute. Stir in coconut. To make each cookie, drop 2 tablespoons of dough onto a parchment paper-lined baking sheet, placing cookies two inches apart. Bake for 8–10 minutes or until set and very lightly golden (cookies will develop shallow cracks); do not brown cookies. Carefully slide parchment paper with cookies onto a cooling rack to cool (about 10–15 minutes). Gently remove cooled cookies from the parchment paper with a metal spatula.
Calories: 69 calories, Carbohydrates: 14 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Sodium: 100 mg, Fiber: <1 g
Exchanges per serving: 1 other carbohydrate. Carbohydrate choices: 1.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.