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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (38g) Recipe makes 36 servings |
||
| Calories 151 | ||
| Calories from Fat 65 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 140mg | 5% | |
| Potassium 77mg | 2% | |
| Total Carbohydrate 21.2g | 7% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 16.6g | ||
| Protein 1.2g | 2% | |
Soft Sherbet Coconut Macaroons
By: HokiesLady
Jan 15, 2008
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.
SERVES 36 , 72 cookies
Ingredients
- 1 pint sherbet, softened (any flavor)
- 2 teaspoons almond extract
- 1 (18 1/4 ounce) box white cake mix
- 6 cups sweetened flaked coconut
Directions
1
In a large mixing bowl, combine sherbet, almond extract, and dry cake mix; mix well.2
Stir in the coconut.3
Drop by tablespoons 2 inches apart onto greased baking sheets.4
Bake at 350 degrees for 12-15 minutes or until edges are lightly browned.5
Remove to wire racks to cool.
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- Course > Desserts > Cookies & Brownies > Drop
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- Preparation > Time to Make > < 30 mins
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- Preparation > Number of Servings > For Large Groups
- Occasion > Gifts
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