
Chewy and sweet, these Coconut Almond Macaroons are a delight all year round.
Directions
- Preheat oven to 325ºF.
- Line baking sheets with parchment paper. In a bowl, combine cake mix, water and almond extract. Slowly mix in coconut and almonds.
- Scoop 2 tablespoons at a time of dough and drop onto baking sheets about 2 inches apart.
- Bake on top rack of oven for 20-22 minutes, until very lightly browned.
- Cool for a few minutes before removing from baking sheets.
Comments
How do I prevent the macaroons from spreading and stay more in a traditional domed shape? I recently baked these macaroons. I followed the recipe as written except the portion size (2 Tablespoons). I reduced this so that I made 36 instead of 24 servings using a scoop making balls about the size of a ping pong ball. The batter was refrigerator cold when placed in the oven. The macaroons spread resulting in cookies about 3 inches in diameter. Taste and color are good. But I want to prevent them from spreading. I had thought of freezing the raw batter before baking.