- 1 pint pineapple or orange sherbet, softened
- 2 teaspoons almond extract
- 1 package (18-1/4 ounces) white cake mix
- 6 cups flaked coconut
- In a large mixing 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.
Reviews forSoft Macaroons
"Rhonda made these for us in Dec.2007. They were very good, soft and chewy.Helen These are a keeper!!"