Coconut Clouds

Ingredients

• 2 2/3 cups flaked coconut, divided
• 1 (18.25 ounce) box yellow cake mix*
• 1 egg
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 teaspoon almond extract

Instructions

1. Heat oven to 350 degrees F.
2. Reserve 1 1/3 cups coconut in a bowl.
3. Combine cake mix, egg, oil, water and almond extract in a large bowl. Beat with mixer.
4. Stir in remaining 1 1/3 cups coconut. Drop rounded teaspoonsful of dough into coconut in bowl. Roll to cover lightly. Place two inches apart on ungreased cookie sheet.
5. Bake for 10 to 12 minutes or until lightly browned.
6. Cool on cookie sheet for one minute.
7. Remove to wire rack to cool completely.
8. Store in airtight container.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

To save time when forming dough into balls, use a 1-inch spring-operated cookie scoop. Spring-operated cookie scoops are available at kitchen specialty shops.