‘Tis the season for baking. Without fail I go to a December 2009 issue of Taste of Home magazine’s Best Loved Cookies and Bars. Thanks to a contribution from Renee Schwebach from Dumont, Minnsota, I get a cookie with three of my favorite things.

I love:
– angel food cake
– anything almond flavored
– and the island ingredient: COCONUT

Maybe you think it’s a stretch to classify this cookie as an “island eat”. But, coconut = islands and I’m sticking with that. Besides, these are just awesome anyway.

… Moving on.

This recipe is SUPER easy too. Just blend the dry angel food cake mix with 1/2 cup of water and 1 1/2 teaspoons of almond extract. Then add in 2 cups of flake coconut.

A batter scoop makes quick work of getting the cookies on parchment-lined cookie sheets. The batter doesn’t spread much either, so the rounded scoops help give the cookies a nice shape.

Bake at 350F for 10-12 minutes.

Remove when they turn ever-so-golden. Let them cool for a few minutes then transfer on the paper to a cooling rack.

These cookies are feather weight – with that angel food cake tanginess – almondy, and have a light as air coconut texture. They nearly melt in your mouth.

Sit back with a cup of coffee and a little heavenly bite of paradise.

Angel Macaroons

– 1 package (16 oz) angel food cake mix
– 1/2 cup water
– 1 1/2 teaspoons almond extract
– 2 cups flaked coconut

In large mixing bowl blend cake mix, water and almond extract on low speed for 30 seconds. Scrape bowl. Beat on medium speed for one minute. Fold in coconut.

Drop by rounded teaspoonfuls two inches apart on parchment lined cookie sheets. Bake at 350F for 10-12 minutes until lightly browned. Remove paper with cookies to wire rack to cool.