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Soft Sherbet Coconut Macaroons

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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.”
READY IN:
25mins
SERVES:
36
YIELD:
72 cookies
UNITS:
US

Ingredients Nutrition

  • 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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