Man does it feel good to be back in the kitchen!  Before I left for vacation I had received a lot of requests for skinny desserts and I wanted to come up with some crave-worthy recipes that tasted just as good as their sinful counterparts.  Well I think I found a winner.

These tasty macaroons are made with angel food cake, coconut and crushed almonds…that’s it!  No oil, no eggs, no butter – NADA and they taste delicious.  They’re light and chewy with just a bit of crunch and would make a perfect treat with your morning coffee or a wonderful snack to satisfy that sweet tooth.  Best part about these little sweets is that they’re uber easy!!  Whip a batch up in no more than 5 minutes and pop them in the oven for about 25 minutes.  I bet your kiddies will love them too ?

Enjoy my friends!

Angelic Macaroons   Print Serves: 40 cookies Ingredients

• 1 package (16 oz) angel food cake mix
• ½ cup cold water
• 1 tsp almond extract
• 1 package (14 oz) sweetened flaked coconut
• ½ cup slivered almonds, coarsely chopped

Instructions

1. Preheat oven to 325 degrees F.
2. Line cookie sheets with parchment paper. Beat cake mix, water and almond extract in a large bowl with electric mixer at medium speed until well blended. Add half of coconut; beat until blended. Add remaining coconut and almonds; beat until well blended.
3. Drop dough by tablespoonfuls about 2 inches apart onto prepared cookie sheets.
4. Bake 22 to 25 minutes or until golden brown. Cool cookies on cookie sheets 3 minutes. Remove to wire racks; cool completely.

Nutritional Information Serving Size: 1 cookie • Calories: 94 • Fat: 4 g • Carbs: 14 g • Fiber: 1 g • Protein: 2 g • WW Points+: 3 pts 3.5.3208