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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 72 |
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I bake 22 types of cookies at Christmas, and these macaroons are the most requested, shares Barbara Schindler, Napoleon, Ohio. People can't believe I use sherbet and cake mix to make the simple sweets. Ingredients:
1 pint pineapple or orange sherbet, softened |
2 teaspoons almond extract |
1 package white cake mix (regular size) |
6 cups flaked coconut |
Directions:
1. In a large bowl, combine sherbet, almond extract and dry cake mix; mix well. Stir in the coconut.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 6 dozen.
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