LOW-FAT ANGEL MACAROONS

1 package Betty Crocker 1-step white angel food cake mix
1/2 cup water
1 teaspoon almond extract
1 (7 oz) package flaked coconut, about 2 cups
1 tablespoon unsweetened cocoa powder
cocoa Glaze (recipe follows)

Heat oven to 350 degrees F. Cover cookie sheet with cooking parchment paper or aluminum foil.

Beat dry cake mix, water and almond extract in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute, scraping bowl occasionally.

Fold in coconut. Drop half of the mixture by teaspoonfuls about 3 inches apart onto parchment paper.

Bake 7 to 9 minutes or until light golden brown around edges. Cool completely before removing from parchment paper.

Stir 1 tablespoon cocoa powder into remaining mixture. Drop half of the mixture by teaspoonfuls about 3 inches apart onto parchment paper. Bake and cool as directed above.

Prepare Glaze. Drizzle small amount of glaze over each cookie.

COCOA GLAZE

1 tablespoon plus 1 teaspoon margarine or butter
1 tablespoon plus 1 teaspoon unsweetened cocoa powder
1 tablespoon plus 1 teaspoon water
2/3 cup powdered sugar

Heat margarine, cocoa powder and water in 1-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in powdered sugar.

High Altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix. Beat on medium speed 3 min. Bake 9 to 11 min.

Makes about 4 dozen cookies
Source: Betty Crocker