Easy Macaroons from the Lion House

RECIPE:

Easy Macaroons

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.