Coconut Snowballs - cooking recipe

Ingredients

chocolate cake mix
8 oz. Cool Whip topping, thawed
5 1/3 c. coconut (14 oz.)

Preparation

Prepare chocolate cake batter as directed.
Spoon into 18 greased or paper-lined muffin cups.
Bake 20 minutes.
Cool completely on wire racks.
Remove papers, if used.
Spread Cool Whip on bottom and sides of cupcakes.
Press coconut into whipped topping.
Place cupcakes, top sides down, on serving plate. Refrigerate until ready to serve.
Makes 18.