Soft Sherbet Coconut Macaroons - cooking recipe

Ingredients

1 pint sherbet, softened (any flavor)
2 teaspoons almond extract
1 (18 1/4 ounce) box white cake mix
6 cups sweetened flaked coconut

Preparation

In a large mixing bowl, combine sherbet, almond extract, and dry cake mix; mix well.
Stir in the coconut.
Drop by tablespoons 2 inches apart onto greased baking sheets.
Bake at 350 degrees for 12-15 minutes or until edges are lightly browned.
Remove to wire racks to cool.