Angel Macaroons Recipe

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

Preparation

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.

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