Ingredients
1 pint lemon or orange sherbet2 tablespoons almond extract1 package white cake mix (regular size)6 cups sweetened shredded coconut
Preparation
In a large bowl, beat sherbet and almond extract until sherbet is slightly softened. Gradually add cake mix. Stir in coconut.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks.
