Angel Macaroons

Name: Angel Macaroons
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 1 box Betty Crocker® white angel food cake mix; 4 teaspoons butter or margarine; 198 grams package flaked coconut (2 cups); 158 milliliters powdered sugar; 4 teaspoons unsweetened baking cocoa; 4 teaspoons water

You can never have too many dessert recipes, so give Angel Macaroons a try. This gluten free and fodmap friendly recipe serves 48. One serving contains 59 calories, 1g of protein, and 2g of fat. Head to the store and pick up powdered sugar, angel food cake mix, water, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Heat oven to 350°F. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut.

Ingredients you will need

Almond Extract

Cake Mix

Coconut

Water

Equipment you will use

Baking Paper

Hand Mixer

Baking Sheet

Bowl

Aluminum Foil

Oven

Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.

Equipment you will use

Baking Paper

Oven

Meanwhile, stir 1 tablespoon cocoa into remaining mixture.

Ingredients you will need

Cocoa Powder

Bake and cool as directed above.

Equipment you will use

Oven

In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar.

Ingredients you will need

Powdered Sugar