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| 1 | box Betty Crocker® white angel food cake mix |
| 1/2 | cup water |
| 1 | teaspoon almond extract |
| 1 | package (7 oz) flaked coconut (2 cups) |
| 1 | tablespoon unsweetened baking cocoa |
|
| 4 | teaspoons butter or margarine |
| 4 | teaspoons unsweetened baking cocoa |
| 4 | teaspoons water |
| 2/3 | cup powdered sugar |
| 1. | Heat oven to 350°F. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut. |
| 2. | Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets. |
| 3. | Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper. |
| 4. | Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above. |
| 5. | In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar. Drizzle small amount of glaze over each cookie. |
| Stir 2 tablespoons Gold Medal® all-purpose flour into dry cake mix. Beat on medium speed 3 minutes. Bake 9 to 11 minutes. |
|
| Parchment paper can be found in the baking aisle of most major supermarkets. |
|
| Not an almond fan? Make cool mint macaroons by using mint extract instead of the almond. |
Nutrition Information:
60 ( 15); 1 1/2g ( 1g, 0g); 0mg; 90mg; 11g ( 0g, 8g); 0g 0%; 0%; 0%; 0% 1 ; 0 1