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Ingredientes
- 1 pkt Betty Crocker(r) 1-step white angel food cake mix
- 1/2 c. water
- 1 tsp almond extract
- 1 pkt flaked coconut (7 ounces) (about 2 c.)
- 1 Tbsp. baking cocoa
- 1 Tbsp. butter or possibly margarine PLUS
- 1 tsp butter or possibly margarine
- 1 Tbsp. baking cocoa PLUS
- 1 tsp baking cocoa
- 1 Tbsp. water PLUS
- 1 tsp water
- 2/3 c. powdered sugar
Direcciones
- PREP: 10 minutes; BAKE: 9 minutes/batchMakes about 4 dozen cookies
- 1. Heat oven to 350. Cover cookie sheet with cooking parchment paper or possibly aluminum foil.
- 2. Beat cake mix, water and almond extract in large (4-qt) glass or possibly metal bowl on low speed 30 seconds. Beat on medium speed 1 minute, scraping bowl occasionally. Mix in coconut. Drop half of the mix by teaspoonfuls about 3 inches apart onto parchment paper.
- 3. Bake 7 to 9 min or possibly till light golden around edges. Cold completely before removing from parchment paper.
- 4. Stir cocoa into remaining mix. Bake and cold as directed above.
- 5. Prepare Glaze. Drizzle small amount of glaze over each cookie.
- Glaze:Heat margarine, cocoa and water in 1-qt saucepan over low heat, stirring constantly, till margarine is melted. Stir in powdered sugar.
- High Altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix. Beat on medium speed 3 minutes. Bake 9 to 11 minutes. (c) Betty Crocker, 2000
- photo here
- NOTES : Put out a plate of these yummy, light and airy macaroons, and watch them disappear!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 12 servings | |
| Calories 103 | |
| Calories from Fat 60 | 58% |
| Total Fat 7.15g | 9% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 13mg | 1% |
| Potassium 62mg | 2% |
| Total Carbs 9.89g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 7.64g | 5% |
| Protein 0.78g | 1% |
