Soft Sherbet Coconut Macaroons |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 24 |
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A soft macaroon that uses sherbert and cake mix to make them very simple to make. You can change the background flavor by changing the type of sherbet. I usually use pineapple sherbet but my friend made them with raspberry and they had a very unique flavor. Ingredients:
1 pint sherbet, softened (any flavor) |
2 teaspoons almond extract |
1 (18 1/4 ounce) box white cake mix |
6 cups sweetened flaked coconut |
Directions:
1. In a large mixing bowl, combine sherbet, almond extract, and dry cake mix; mix well.
2. Stir in the coconut.
3. Drop by tablespoons 2 inches apart onto greased baking sheets.
4. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned.
5. Remove to wire racks to cool.
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