Angel Macaroons

Dairy Free
Angel Macaroons
60 min.
48
72kcal

Suggestions


Indulge in the delightful world of desserts with our Angel Macaroons, a heavenly treat that is not only delicious but also dairy-free! Perfect for gatherings or a sweet personal indulgence, these macaroons are light, airy, and bursting with flavor. The combination of almond extract and flaked coconut creates a tropical essence that will transport your taste buds to paradise.

What makes these macaroons truly special is their simplicity. With just a handful of ingredients, you can whip up a batch in under an hour, making them an ideal choice for last-minute dessert cravings or unexpected guests. The use of Betty Angel Food Cake Mix ensures a fluffy texture, while the drizzle of rich cocoa glaze adds a touch of elegance and decadence.

Each macaroon is a perfect bite-sized morsel, with only 72 calories each, allowing you to enjoy guilt-free snacking. Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself, these Angel Macaroons are sure to impress. So, gather your ingredients, preheat your oven, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • 16 oz angel food cake mix 
  • 0.5 cup water 
  • teaspoon almond extract 
  • oz coconut flakes flaked (2 cups)
  • tablespoon cocoa powder unsweetened
  • teaspoons butter 
  • teaspoons cocoa powder unsweetened
  • teaspoons water 
  • 0.7 cup powdered sugar 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • hand mixer
  • aluminum foil

Directions

  1. Heat oven to 350°F. Cover cookie 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 cookie 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.
  5. Bake and cool as directed above.
  6. In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar.
  7. Drizzle small amount of glaze over each cookie.

Nutrition Facts

Calories72kcal
Protein4.97%
Fat36.74%
Carbs58.29%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
1.3273912900654%

Flavonoids

Catechin
0.12mg
Epicatechin
0.37mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:72.02kcal
3.6%
Fat:3.05g
4.7%
Saturated Fat:2.46g
15.35%
Carbohydrates:10.9g
3.63%
Net Carbohydrates:10.11g
3.68%
Sugar:7.74g
8.6%
Cholesterol:0mg
0%
Sodium:83.36mg
3.62%
Alcohol:0.03g
100%
Alcohol %:0.19%
100%
Protein:0.93g
1.86%
Manganese:0.13mg
6.72%
Phosphorus:41.84mg
4.18%
Fiber:0.79g
3.16%
Selenium:1.99µg
2.85%
Copper:0.05mg
2.48%
Vitamin B2:0.03mg
1.79%
Calcium:16.01mg
1.6%
Magnesium:5.75mg
1.44%
Folate:4.41µg
1.1%
Iron:0.19mg
1.06%