German Chocolate Cake Cookies

• 1 (13.35 to 15.25-ounce) package (2-layer-size) devils food cake mix
•  2 1/4 cups shredded sweetened coconut, divided
•  3/4 cup chopped pecans, toasted
•  1 (8-ounce) container frozen whipped dessert topping, thawed

1.  Preheat the oven to 350 degrees F (175 degrees C).  Line baking sheets with parchment paper. 
2.  In a large bowl combine cake mix, 3/4 cup of the coconut, and pecans. 
3. Stir in whipped dessert topping until completely combined (dough will be sticky).
4.  Place remaining 1 cup coconut in a small bowl. 
5. Coat a 1 1/2 tablespoon size cookie scoop with nonstick
6.  cooking spray. Drop scoopfuls of dough into coconut; roll to coat and shape into balls.
7.  Place balls 2 inches apart on the prepared baking sheets.
8.  Bake until edges are just set, 10 to 11 minutes. 
9. Cool on baking sheets for 2 minutes. 
10. Remove; cool completely on wire racks.