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Ingredients:
1 egg
1/8 Quart(s) oil, vegetable
1/4 Cup(s) water
1/6 Ounce(s) almond extract
22 159/625 Ounce(s) flaked & divided coconut
Directions: 1. Preheat oven to 350. Reserve 1 1/3 cups coconut in medium bowl; set aside. 2. Combine cake mix, egg, oil, water and almond extract in large bowl. Beat at low speed with electric mixer. Stir in remaining 1 1/3 cups coconut. Drop rounded teaspoonful dough into reserved coconut. Roll to cover lightly. Place on ungreased baking sheet. Repeat with remaining dough, place balls 2 inches apart. Bake at 350F for 10 to 12 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cool racks. Cool completely. Store in airtight container. Cook's Note: To save time when forming dough into balls, use a 1-inch spring-operated cookie scoop. Spring-operated cookie scoops are available in kitchen speciality shops.
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