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Coconut Almond Macaroons

Rating: 5 1 Comment

Chewy and sweet, these Coconut Almond Macaroons are a delight all year round.


  1. Preheat oven to 325ºF.
  2. Line baking sheets with parchment paper. In a bowl, combine cake mix, water and almond extract. Slowly mix in coconut and almonds.
  3. Scoop 2 tablespoons at a time of dough and drop onto baking sheets about 2 inches apart.
  4. Bake on top rack of oven for 20-22 minutes, until very lightly browned.
  5. Cool for a few minutes before removing from baking sheets.


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tombake on Aug 9, 2022 4:23 p.m.

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.