Prep time: 10 minutes
Cook time: 15 minutes
Makes about 6 dozen
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Fran Rider of Carmichael likes to make a variety of cookies to give to friends and family at Christmas. She was looking for cookie recipes that call for coconut.
This easy and unusual recipe comes from “Taste of Home’s 2004 Quick Cooking Annual Recipes” (Reiman Media Group, Inc., 2004, 352 pages). It is credited to Barbara Schindler of Napoleon, Ohio. She says, “I bake 22 types of cookies at Christmas and these macaroons are the most requested. 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
One 18.25-ounce box white cake mix
6 cups flaked coconut
In a large mixing bowl, combine sherbet, almond extract and dry cake mix; mix well. Stir in coconut. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 12 to 15 minutes or until edges are lightly browned. Remove to wire racks to cool.
Per macaroon: 70 cal.; 1 g pro.; 11 g carb.; 3 g fat (2 sat., 1 monounsat., 0 polyunsat.); 0 mg chol.; 70 mg sod.; 1 g fiber; 36 percent calories from fat.