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Publisher Photo
"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."
MAKES:
72 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
72 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pint pineapple or orange sherbet, softened
  • 2 teaspoons almond extract
  • 1 package (18-1/4 ounces) white cake mix
  • 6 cups flaked coconut

Directions

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.
Originally published as Soft Macaroons in Quick Cooking March/April 2003, p62

Nutritional Facts

1 each: 76 calories, 4g fat (3g saturated fat), 0 cholesterol, 68mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1 pint pineapple or orange sherbet, softened
  • 2 teaspoons almond extract
  • 1 package (18-1/4 ounces) white cake mix
  • 6 cups flaked coconut
  1. 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.
Originally published as Soft Macaroons in Quick Cooking March/April 2003, p62

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Reviews forSoft Macaroons

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[email protected] User ID: 1482279 134064
Reviewed Dec. 22, 2007

"Rhonda made these for us in Dec.2007. They were very good, soft and chewy.Helen These are a keeper!!"

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