COCONUT CLOUDS
Ingredients 2-2/3 cups flaked coconut, divided 1 package DUNCAN HINES® Moist Deluxe® Classic Yellow Cake Mix 1 egg 1/2 cup vegetable oil 1/4 cup water 1 teaspoon almond extract 1. Preheat oven to 350°F. Reserve 1-1/3 cups coconut in medium bowl. 2. Combine cake mix, egg, oil, water and almond extract in large bowl. Beat at low speed with electric mixer. Stir in remaining 1-1/3 cups coconut. Drop rounded teaspoonful of dough into reserved coconut. Roll to cover lightly. Place on ungreased baking sheet. Repeat with remaining dough, placing balls 2 inches apart. Bake at 350°F for 10 to 12 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
