1 pkg. white cake mix
1 or 2 T. almond extract
2 pkgs. (7 oz. each) or 6 cups coconut
Soften sherbet in large bowl. Add cake mix and almond extract; blend just until well mixed. Stir in coconut. Drop by rounded teaspoonful onto greased cookie sheets. Bake at 350 for 10 to 13 minutes or until light golden brown. Makes about 72 cookies. For variety, substitute other sherbet flavors.