Lemon Coconut Crisps

• 1 (18 ounce) package pink lemonade cake mix
• 12 cup shortening
• 2 large eggs
• 1 cup shredded coconut

1. Put all ingredients into mixing bowl.
2. Stir to blend well.
3. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets.
4. Bake at 375 for 15-18 minutes.

cake mix, shortening, eggs, shredded coconut

Taken from www.food.com/recipe/lemon-coconut-crisps-131777 (may not work)