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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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These are some yummy cookies that my mom was able to get the recipe for from a cafeteria in Provo Utah. We were there for a wedding of a family member, and went to go get some cookies, and these were one of them. These are the best macaroons I have ever had, and you honestly can get a tummy ache if you eat too many. They are rich and satisfying, and wonderful with a cold tall glass of milk. You can also add a tsp of almond extract, if you like. Ingredients:
1 (18 1/4 ounce) package white cake mix |
2 1/4 cups sweetened flaked coconut |
1/2 cup butter, softened |
2 eggs |
18 raw almonds, optional but recommended (optional) |
Directions:
1. Mix the first four ingredients on low speed for 1 1/2 minutes.
2. Stop and scrape bowl down, and mix again on low for another minute. Dough will be thick.
3. Put a scoop on greased baking sheet, press down with the back of a spoon, and place one almond on top in the middle.
4. Bake for 10-12 minutes, or until the edges are slightly brown.
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