Orange Coconut Macaroons start with cake mix and a surprise ingredient. Easy, chewy, coconutty and drizzled with chocolate, they're a hit for any occasion.
Preheat oven to 350 degrees. Lightly grease cookie sheets or use silicone mat.
Place sherbet in a large bowl and let soften at room temperature for ½ hour.
Stir in cake mix and almond extract until just blended.
Add coconut and mix well.
Drop by rounded teaspoonfuls onto prepared cookie sheets.
Bake for 12-15 minutes or until tops are just lightly browned.
Let cookies cool about 5 minutes on cookie sheet then remove to wire racks to cool completely.
Chocolate Drizzle
Place chocolate ships and shortening in a microwave safe bowl or measuring cup and heat on high in 30-second increments, stirring in-between, until melted. It should take about 1 minute.
Place chocolate in a small resealable bag and snip corner. Drizzle on cooled cookies. Let chocolate set before storing in airtight container.
Video
Notes
VARIATIONS
Filled Macaroons - add 1-2 cups of chocolate chips or white chocolate chips to the base recipe. For Christmas, cherries or cranberries can be added.
Nutty- add a little crunch with 1 cup chopped nuts.
More chewy- add dried fruit
Flavored Macaroons - substitute lemon, lime, raspberry or pineapple sherbet for the orange sherbet
Drizzle with chocolate or, even easier, dip the bottoms into chocolate
Enhance the flavor - by adding half vanilla extract and half almond extract for more depth of flavor