Easy Macaroons from the Lion House
Updated: 6/13/2012 11:43 am | Published: 6/13/2012 11:29 am
1 pint pineapple sherbet, softened
1 pkg. (18¼ oz) White cake mix
2 tsp. Almond extract
6 cups flaked coconut
In a large mixing bowl, combine sherbet, almond extract and dry cake mix; mix well. Stir in coconut. Drop by tablespoons 2 inches apart onto greased baking sheets. Bake 350-degrees for 12-15 minutes or until edges are lightly browned. Allow to cool 5 minutes then place on a wire rack to finish cooling. The flavor of these cookies can be changed by changing the flavor of sherbet or use 1 pint vanilla ice cream for plain macaroons. Makes 3 ½ dozen.
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