Beat dry cake mix, COOL WHIP, egg whites and 1-1/2 cups coconut in large bowl with mixer until blended. Refrigerate 2 hours.
Heat oven to 375°F. Roll dough into 84 balls, using 1 tsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 1-1/2-inch diameter.
Bake 5 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
Beat butter and milk in medium bowl until creamy. Gradually beat in powdered sugar until blended. Stir in remaining coconut.
Fill cookies with coconut mixture to make 42 sandwiches, adding about 1 tsp. coconut mixture to each sandwich.
If frosting is too thin, beat in additional powdered sugar, 1 Tbsp. at a time, until frosting is of desired spreading consistency.
Enjoy with a hot cup of freshly brewed MAXWELL HOUSE Coffee.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 15g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
42 servings, 1 cookie sandwich each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.