Angelic Macaroons

  • 1 package (16 oz) angel food cake mix
  • 1/2 cup cold water
  • 1 tsp almond extract
  • 1 package (14 oz) sweetened flaked coconut
  • 1/2 cup slivered almonds, coarsely chopped

Preheat oven to 325 degrees F.  Line cookie sheets with parchment paper.  Beat cake mix, water and almond extract in a large bowl with electric mixer at medium speed until well blended.  Add half of coconut; beat until blended.  Add remaining coconut and almonds; beat until well blended.  Drop dough by tablespoonfuls about 2 inches apart onto prepared cookie sheets.

Bake 22 to 25 minutes or until golden brown.  Cool cookies on cookie sheets 3 minutes.  Remove to wire racks; cool completely.