Wednesday, October 23, 2013

Divine Macaroon Cookies

When I travel to small towns, I love trying out local bakeries.  I find the most interesting taste combinations and flavors that I like to try out when I get home.  These Divine Macaroons are a variation of macaroons that we discovered at a small town bakery in Fort Bragg, CA. 

Divine Macaroons


1 package 16 oz. Angel Food Cake Mix by Betty Crocker
1/2 cup cold water
1 tsp.  almond extract
1/4  to 1/3 cup  condensed milk
1 package (14 oz) sweetened flaked coconut
1/2 cup almonds, coarsely chopped

  •  Preheat over 325 degrees.  Line cookie sheets with parchment paper.
  •  Beat cake mix, water and almond extract at medium speed until blended.   
  • Add condensed milk, coconut, and almonds nuts. Beat until well blended.
  • Drop dough in balls or tablespoonful about 2 inches apart. 
  • Bake 20 -23 minutes (Note:  this will slightly flatten). 
  •  Let cool for at least 3-5 minutes then transfer to wire rack and let cool completely.

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