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Receta Angel Macaroons
by Global Cookbook

Angel Macaroons
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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

  1. PREP: 10 minutes; BAKE: 9 minutes/batchMakes about 4 dozen cookies
  2. Heat oven to 350. Cover cookie sheet with cooking parchment paper or possibly aluminum foil.
  3. 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.
  4. Bake 7 to 9 min or possibly till light golden around edges. Cold completely before removing from parchment paper.
  5. Stir cocoa into remaining mix. Bake and cold as directed above.
  6. Prepare Glaze. Drizzle small amount of glaze over each cookie.
  7. Glaze:Heat margarine, cocoa and water in 1-qt saucepan over low heat, stirring constantly, till margarine is melted. Stir in powdered sugar.
  8. 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
  9. photo here
  10. NOTES : Put out a plate of these yummy, light and airy macaroons, and watch them disappear!