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.
Provided by HokiesMom
Categories Drop Cookies
Time 25m
Yield 72 cookies, 36 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 151.9, Fat 7.2, SaturatedFat 5.2, Sodium 140.6, Carbohydrate 21.2, Fiber 1.1, Sugar 16.6, Protein 1.2
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