Shortcut Coconut Almond Macaroon Recipe for Secret Recipe Club
September 26, 2011 in Desserts
I just love the “secret” part of the Secret Recipe Club. I love browsing my assigned blog each month and getting to know a blog I haven’t visited before.
This month I visited Eat Yourself Skinny. I ask you, who doesn’t want to do that?! This blog is a high-energy and low-calorie food festival. Blogess Kelly signs every post with “XO,” and the funny thing is it doesn’t seem cheesy at all. You just know she loves life and loves her followers!
I chose a shortcut macaroon recipe because, well, I am NOT a world-class baker and look for shortcuts wherever I can get them when it comes to baking. This recipe has almost no fat, but does have sugar, which Kelly recently swore off of in a No Sugar Pledge post. So, Kelly, I am looking forward to following you and your sugar-free adventures.
(( Altho I must say: quite candidly, Kelly,Â you look beautiful just as you are! And congrats on a life full of love and laughter and fabulous food!!! ))
So. Nice to meet you Kelly, and I look forward to following your adventures!
– posted by Donna
SHORTCUT COCONUT ALMOND MACAROONS
1 box (16 ounces) angel food cake mix
1/2 cup cold water
1 teaspoon almond extract
1 bag (14 ounces) sweetened coconut flakes
1/2 cup slivered almonds, minced
Preheat oven to 325 degrees.
Line baking sheets with silicone baking mats or parchment paper.
Mix on medium speed for about 3 minutes the cake mix, water and almond extract. Slowly mix in coconut and almonds.
Scoop in 2 tablespoons at a time and drop onto baking sheets about 2 inches apart.
Bake at top of oven for 20 to 22 minutes, until very lightly browned.
Cool for a few minutes before removing from baking sheets.