COCONUT CLOUDS

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

Heat oven to 350 degrees F.

Reserve 1 1/3 cups coconut in a bowl.

Combine cake mix, egg, oil, water and almond extract in a large
bowl. Beat with mixer. Stir in remaining 1 1/3 cups coconut.

Drop rounded teaspoonful of dough into coconut in bow. Roll to
cover lightly.

Place two inches apart on ungreased cookie sheet. Bake 10 to 12
minutes or until lightly browned.

Cool on cookie sheet for one minute. Remove to wire rack to cool
completely. Store in airtight container.

Hint: 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.