Angel Almond Macaroons

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


  • 3/4 cup slivered almonds, coarsely chopped
  • 1 package (16 ounces) angel food cake mix
  • 1/2 cup cold water
  • 1 teaspoon almond extract
  • 1 package (14 ounces) sweetened flaked coconut
  • 1/2 cup miniature semi-sweet chocolate morsels (optional)


  1. Preheat oven to 325°F. Cut a rectangle of Parchment Paper to cover Rectangle Stone. Coarsely chop almonds using Food Chopper; set aside.

  2. In Classic Batter 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.

  3. Using Small Scoop, drop level scoops of coconut mixture, 2 inches apart, onto parchment. Press almonds into tops. Bake 20-24 minutes or until tops are golden. Cool 2 minutes on Baking Stone; remove cookies to Stackable Cooling Rack. Cool completely. Repeat with remining coconut mixture. Store cookies in tightly covered container.


  • 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

U.S. Diabetic exchanges per serving:

1 starch, 1 fat (1 carb, 1 fat)

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.

The Bamboo Spoon is the perfect tool for mixing up this heavy cookie dough. Bamboo is a stronger material than what is used for many other wooden spoons, and it resists staining and warping.

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