Angel Almond Macaroons

Name: Angel Almond Macaroons
Yield: 4 dozen cookies 48 servings of 1 cookie
Ingredients: ¾ cup (175 mL) slivered almonds, coarsely chopped; 1 package (16 oz./450 g) angel food cake mix; ½ cup (125 mL) cold water; 1 tsp (5 mL) almond extract; 1 package (14 oz./425 g) sweetened flaked coconut; ½ cup (125 mL) miniature semi-sweet chocolate morsels (optional)

Just four ingredients (plus water) go into these chewy cookies chock-full of sweet coconut. Serve with a scoop of refreshing Strawberry Ice.

Ingredients

¾ cup (175 mL) slivered almonds, coarsely chopped
1 package (16 oz./450 g) angel food cake mix
½ cup (125 mL) cold water
1 tsp (5 mL) almond extract
1 package (14 oz./425 g) sweetened flaked coconut
½ cup (125 mL) miniature semi-sweet chocolate morsels (optional)

Directions

Preheat oven to 325°F (165°C). Cut a rectangle of of parchment paper to cover Rectangle Stone. Coarsely chop almonds using Food Chopper; set aside.
In a mixing bowl, stir cake mix, water and almond extract just until moistened. Add half of the coconut, mixing just until blended. Add remaining coconut, mixing just until blended. Stir in chocolate morsels, if desired.
Using Small Scoop, drop level scoops of coconut mixture, 2" (5 cm) apart, onto parchment. Press almonds into tops. Bake 20-24 minutes or until tops are golden. Cool 2 minutes on stone; remove cookies to a cooling rack. Cool completely. Repeat with remining coconut mixture. Store cookies in tightly covered container.

Yield:

4 dozen cookies
48 servings of 1 cookie

Nutrients per serving:

Calories 90, Total Fat 4 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Carbohydrate 12 g, Protein 2 g, Sodium 90 mg, Fiber 1 g

Cook's Tips:

Using Parchment Paper will prevent cookies from sticking to the Rectangle Stone and make cleanup a breeze. You can use the same piece of parchment to bake each batch of cookies, or if you like, scoop all of the coconut mixture at once onto three separate sheets then transfer each sheet to the Baking Stone when ready to bake.