The Recipe Box: Angel Macaroons

Angel Macaroons

From the recipe box of Esther
Original recipe by Betty Crocker

This recipe makes both regular and chocolate macaroons.

1 box Betty Crocker’s white angel food cake mix
½ cup water
1 teaspoon almond extract
1 package (7 oz) flaked coconut (2 cups)
1 tablespoon unsweetened baking cocoa
4 teaspoon butter or margarine
4 teaspoons unsweetened cocoa
4 teaspoons water
⅔ cup powdered sugar


Macaroon Cookies

1. Heat oven to 350 degrees.
2. Cover cookie sheets with cooking parchment paper.
3. In large (4 quart) glass or metal bowl, beat cake mix, ½ cup water and the almond extract with electric mixer on low speed 30 seconds.
4. On medium speed, beat one minute, scraping bowl occasionally.
5. Fold in coconut.
6. Drop half the mixture by teaspoonfuls about 4 inched apart onto the lined cookie sheets.
7. Bake 7 to 9 minutes or till light golden brown around edges.
8. Cool macaroons completely before removing from parchment paper.
9. Meanwhile, stir 1 tablespoon cocoa into remaining mixture.
10. Bake and cool the chocolate macaroons. (repeat as above)

Cookie Glaze

1. In quart sauce pan, heat butter, 4 teaspoons cocoa and 4 teaspoons of water over low heat, stirring constantly until butter is melted.
2. Stir in powdered sugar.
3. Drizzle small amounts of glaze over each cookie.

Angel Macaroons