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Angel Macaroons

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  • Prep 60 min
  • Total 60 min
  • Servings 4
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These light and airy macaroons are easy to make from angel food cake mix. Coconut and just a hint of almond flavour make them delicious.
Created Jan 16, 2018
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  • 1 box Betty Crocker™ white angel food cake mix
  • 1/2 cup water
  • 1 teaspoon almond extract
  • 2 cups flaked coconut
  • 1 tablespoon unsweetened baking cocoa

  • 4 teaspoons butter or margarine
  • 4 teaspoons unsweetened baking cocoa
  • 4 teaspoons water
  • 2/3 cup icing sugar


  • 1
    Heat oven to 350°F. Cover baking 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.
  • 2
    Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined baking sheets.
  • 3
    Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
  • 4
    Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
  • 5
    In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in icing sugar. Drizzle small amount of glaze over each cookie.

Expert Tips

  • Tip 1
    Purchasing Parchment paper can be found in the baking aisle of most major supermarkets.
  • Tip 2
    Substitution Not an almond fan? Make cool mint macaroons by using mint extract instead of the almond.

Nutrition Information

60 Calories, 1.5 g Total Fat, 0 g Protein, 11 g Total Carbs, 8g Sugars

Nutrition Facts

Serving Size: 4
Total Fat
1.5 g
Saturated Fat
Trans Fat
Total Carbs
11 g
Dietary Fiber
0 g
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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