I made this macaroon cookie recipe today.
1 white cake mix
1 pint sherbet-softened (I used lemon)
2 tsp Almond extract
6 cups flaked coconut (14oz bag)
Mix dry cake mix, sherbet and extract. Mix in coconut. Drop by large spoonful (I used a small ice cream scoop) onto greased cookie sheet. Bake at 350 degrees for 12-15 minutes...until cookie is light brown around the edges. Cool on cookie sheet for 5 minutes...remove and cool completely on cooling rack. Changing the sherbet flavor will change the cookie taste and color. For plain macaroons, add 1 pint of vanilla ice cream in stead of the sherbet.
The recipe is from the Lion House restaurant in Salt Lake City, Utah.