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Angel Macaroons
Angel Macaroons
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Prep Time:
1 hour
Total Time:
1 hour
Easy-to-make coconut almond macaroons using angel food cake mix for a light and airy treat.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ 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
Instructions:
  • Preheat oven to 350°F and line cookie sheets with parchment paper or foil. In a large bowl, combine cake mix, 1/2 cup water, and almond extract. Mix on low speed for 30 seconds, then switch to medium speed and beat for 1 minute, remembering to scrape the bowl occasionally. Gently fold in the coconut.
  • Spoon teaspoonfuls of half the mixture onto lined cookie sheets, spacing them 3 inches apart.
  • Bake for 7 to 9 minutes or until the edges are a light golden brown. Allow the macaroons to cool completely before removing them from the parchment paper.
  • Stir in 1 tablespoon of cocoa into the remaining mixture while following the baking and cooling directions mentioned earlier.
  • In a small saucepan, gently melt butter with 4 teaspoons of cocoa and 4 teaspoons of water on low heat, stirring constantly. Once the butter is melted, mix in the powdered sugar. Drizzle a little glaze over each cookie to finish.

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