ANGEL MACAROONS

Angel Macaroons image

These light and airy macaroons are easy to make from angel food cake mix. Coconut and just a hint of almond flavor make them delicious.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 48

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ white angel food cake mix
1/2 cup water
1 teaspoon almond extract
1 package (7 oz) flaked coconut (2 cups)
1 tablespoon unsweetened baking cocoa
4 teaspoons butter or margarine
4 teaspoons unsweetened baking cocoa
4 teaspoons water
2/3 cup powdered sugar

Steps:

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.
Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.
Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
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.

Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 8 g, TransFat 0 g