Angel Macaroon Cake Recipes

Steps:

• 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.
• Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.
• Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
• Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
• 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. Drizzle small amount of glaze over each cookie.

Steps:

• 1. Line the baking sheet with parchment paper. (reuse for each batch) No need to grease. Preheat the oven to 350 degrees, and place rack in CENTER of the oven. Bake cookies 10 to 12 minutes, depending on your oven.
• 2. You will need a box of angel food cake mix and a bag of flaked, sweetened coconut, almond extract and water.
• 3. Using a hand mixer, mix the angel food cake and the water and extract together, on low, for one minute, then scrape the bowl and beat for one minute more. Gently fold in the coconut.
• 4. Drop the cookies by heaping teaspoon onto the baking sheet, two inches apart. (I do mine with a tablespoon because I like them bigger, takes one minute longer to bake them in my oven)
• 5. Bake for 10 to 12 minutes depending on your oven. Size of cookie also makes a difference in the time it takes to bake. Don't overbake the cookies! They should look like toasted marshmallows look when they are just barely starting to turn a tan color. See my photo.
• 6. Remove from oven and cool on a wire rack.
• 7. Here is how they look.
• 8. Give a plate of these cookies as a gift!
• 9. Enjoy!

Steps:

• Preheat oven to 375 degrees.
• Place egg whites in large bowl and set aside until needed.
• Sift the flour and 1/2 cup sugar, 3 times and set aside.
• Add salt to the egg whites, beating until foamy.
• Add the cream of tartar, almond and vanilla extracts, beating until stiff.
• Beat in the remaining cup of sugar, slowly sprinkling 1/4 at a time over the egg whites. Beating just until lightly blended.
• Next, gently add the flour mixture by fourths.
• Once the flour has been added, you may fold in the toasted coconut.
• The batter goes into an ungreased tube pan. (10").
• Make sure to cut through the batter with a knife to remove any air bubbles.
• Bake in a 375 degree oven for 35 minutes.
• Let sit until cooled. I place the cake upside down ontop of a large pop bottle to cool.
• Once the cake has cooled completely loosen with a knife and invert onto a cooling rack.
• Mix together the pineapple tidbits, coconut and cool whip.
• Slice the cake vertically and place one half on the serving plate and top with the cool whip mixture.
• Place the remaining cake overtop, cover and chill until ready to serve.
• You may serve as is or with a nice pineapple sherbert or vanilla ice cream.

Steps:

• Set oven to 350 degrees F.
• In a bowl, beat cake mix, water and almond extract on low speed for 30 seconds, scraping bowl.
• Fold in the coconut.
• Drop by rounded teaspoons on a parchment-lined baking sheet.
• Bake for 10-12 minutes or until set.
• Remove paper with the cookies to a wire rack to cool.

Steps:

• Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets.
• Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.