When you are feeling cold during the holiday season, whip up a batch of Val Hellar’s tropical sherbet cookies to transport yourself to a beautiful white sand beach. Note that this recipe has been tried and tested by a member of The Viking Voice and has received general approval. Enjoy!
1 pint orange, pineapple, or lemon sherbet, softened (*Note from Hellar: Do not use sorbet! It is not the same thing. Good luck finding lemon sherbet! All the market seems to have is rainbow sherbet, which would make the cookies look awful, I think.)
2 teaspoon almond extract (*Note from Hellar: I would use coconut extract too… what the heck.)
1 package of white cake mix (*Note from Hellar: Do not make the cake… that would be stupid.)
6 cups of sweetened shredded coconut (*Note from Hellar: I use some unsweetened too because that stuff is way too sweet.. and I do not need the extra calories.)
In a large bowl, combine sherbet, extract, and dry cake mix. Mix well. Stir in the coconut.
Drop batter in tablespoons two inches apart onto a greased baking sheet. Bake at 350 degrees Fahrenheit for 12-15 minutes or until edges are lightly browned. Move to wire racks to cool.
(*Note from Hellar: Since these sound sort of god-awful at first, let someone else give them a try. If they do not gag or make a gross face, try one!)