Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: with mixer on low speed blend, butter, eggs and water. by hand stir in cake mix. add coconut and nuts. chill dough for approximately 1 hour before placing on parchment lined baking sheet. form into large balls, place on baking sheet and press down with hand. bake 350 degrees for 12 minutes. let cool before removing from baking sheet. note: if you wish a more chocolate flavor add the optional 4 tablespoons of cocoa.

Target recipe: cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies.