These crispy cookies are great for family get-togethers since they yield a large amount. They're always well received.—Judy Farlow, Boise, Idaho
- 1 pint lemon or orange sherbet
- 2 tablespoons almond extract
- 1 package white cake mix (regular size)
- 6 cups flaked coconut
- In a large bowl, beat sherbet and almond extract until sherbet is slightly softened. Gradually add cake mix. Stir in coconut.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks. Yield: about 10-1/2 dozen.
Originally published as Easy Macaroons in Country Woman March/April 2001, p35
Reviews for Easy Macaroons
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 11, 2008
"VERY easy and quick to prepare. Not my personal favorite, but my husband absolutely loved them."