Soft Sherbet Coconut Macaroons
"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."
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
72 cookies
- Serves:
- 36
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
- In a large mixing bowl, combine sherbet, almond extract, and dry cake mix; mix well.
- Stir in the coconut.
- Drop by tablespoons 2 inches apart onto greased baking sheets.
- Bake at 350 degrees for 12-15 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
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RECIPE SUBMITTED BY
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