Coconut Snowballs - cooking recipe

Ingredients

chocolate cake batter
14 oz. Angel Flake coconut
1 (8 oz.) Cool Whip

Preparation

Prepare chocolate cake batter as directed.
Spoon into 18 greased muffin cups.
Bake 20 minutes, cool completely on wire racks.
Using 1 tub Cool Whip (thawed), spread on bottoms and sides of cupcakes.
Roll in coconut.
Place cupcakes top sides down on serving plate.
Refrigerate until ready to serve.