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."
 
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Ready In:
25mins
Ingredients:
4
Yields:
72 cookies
Serves:
36
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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
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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

<p>I'm one of the original members of RecipeZaar and an active member in the old forums.&nbsp; I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction.&nbsp; I miss those forums and am saddened that this is now just another recipe collection site.&nbsp; I will always come back here as I have so many recipes saved of my own and tried many gems.&nbsp; I hope you are able to find something you like.</p>
 
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