- 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.