Thursday, June 14, 2012

Macaroon Cookie recipe

I made this macaroon cookie recipe today.
So yummy!

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.


1 comment:

macaron lover said...

thanks for sharing! I also recommend The Macron Master - it shows everything using step-by-step illustrations. Here's the link :)