"I bake 22 types of cookies at Christmas, and these macaroons are the most requested," shares Barbara Schindler, Napoleon, Ohio. "People can't believe I use sherbet and cake mix to make the simple sweets."
- 1 pint pineapple or orange sherbet, softened
- 2 teaspoons almond extract
- 1 package white cake mix (regular size)
- 6 cups flaked coconut
- In a large bowl, combine sherbet, almond extract and dry cake mix; mix well. Stir in the coconut.
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Soft Macaroons in Quick Cooking March/April 2003, p62
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