Source: Adrienne Meier, Ocean Mist Farms

Ingredients

2 cooked and cooled Ocean Mist Artichoke hearts, bottoms and stems chopped. (See "How to Prepare & Cook").
1 - 18.25 ounce box of white cake mix (dry)
1 egg
2 tablespoons butter softened
1 cup white chocolate chips
1 cup toasted coconut
1 - 3.4 ounce box pistachio flavored instant pudding (dry)
1/4 cup of sugar

Directions

Preheat oven to 350 degrees
Grease cookie sheet

With an electric mixer combine in a large bowl; cake mix, Artichokes, egg, pudding mix and butter. Beat at low speed until blended. Mixture will be very stiff. Add white chocolate chips, and coconut and continue to mix at low speed until well combined. Scraping sides of bowl often. Drop by rounded teaspoons, 2 inches apart on to prepared cookie sheet. Dip fork into sugar and press each cookie down by making a crisscross pattern on the cookie (the same way you would do for a peanut butter cookie).

Bake at 350 degrees for 11 to 13 minutes until bottoms of cookies are light brown.

Remove from oven and cool for 1 minute on sheet. Remove cookies to wire cooling rack and cool completely before storing in airtight container. These cookies also freeze very well.

Makes about 3 dozen cookies.