There certainly are a LOT of macaroon recipes out there – you know, out there (waves virtual hand in direction of cookbook shelves and beyond). So I thought I’d find something odd and strange and retro – new uncharted macaroon territory. Since it is National Macaroon Day, and all.
Where better to plunge into a retro-cuisine Brave New World than through the portal of the Pillsbury Bake-Off cookbooks? And I was not disappointed. I hope you won’t be either. Depends upon your feelings about orange sherbet and whether it belongs in a cookie or not, though.
I rather like the name of these loopy cookies. As in, “I sure bet they taste – different!” Oh, and I just realized: I think the lady who made these up was making a PUN. Sure bet. Sherbet. Oh, I get it. Cue the laugh track!
1 pint orange sherbet
1 package (18 1/2 oz.) Pillsbury White Cake Mix
2 Tb almond extract
1 packages (7 oz. each) or 6 cups flaked coconut
OVEN 350 degrees ABOUT 72 COOKIES
In large mixer bowl, blend sherbet at low speed to soften slightly. Add dry cake mix and almond extract; blend until just thoroughly combined. Stir in coconut. Drop by rounded teaspoons onto greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes until light golden brown. Cool 1 minute; remove from cookie sheet.
TIP: Any flavored sherbet can be used with Pillsbury Fudge, German Chocolate, Double Dutch or White Cake Mixes; lemon and pineapple sherbet may be used with Pillsbury Pineapple, Lemon and Yellow Cake mixes.
[From 100 Bake Off Recipes, 1969]
These are described as “quickies that freeze well,” which I could almost make a good joke about if I wasn’t getting a little – well, in need of some fresh air. Will go outside as soon as I post this and see if there is any.