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Steps
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.
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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.
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