Cake Art Coconut Macaroons with Almonds and Chocolate Frosting

One of my best friends, Erica's, mother runs a wonderful baking supplies store in our home town, San Rafael, California. It's called Cake Art Supplies and this is my second time making something from a mix from the store. The first item I made was from a Cake Art mix for the most delicious brownies I've ever had. For my birthday, Erica sent me a box with a mix for coconut macaroons and another brownie mix! These macaroons were hands-down the best I've ever had. They stayed moist for a whole week and they were perfectly gooey and delicious. I added some sliced almonds to the mixture and while the macaroons baked I made some chocolate frosting to drizzle over them. These were very tasty and everyone who tried one couldn't stop at just one!

Cake Art Coconut Macaroons with Almonds and Chocolate Frosting

Ingredients:
1 pound Cake Art Coconut Macaroon Mix
5 ounces boiling water
3/4 cup sliced almonds
5.5 ounces dark chocolate, chopped
3 tablespoons heavy cream

Directions:
1. Preheat the oven to 375, cover two baking sheets with parchment paper.
2. Stir in the boiling water into the macaroon mix and let it stand for 5 minutes. Stir in the sliced almonds.
3. Spoon the batter onto the cookie sheets and bake for 15-18 minutes, or until macaroons are golden brown on top. Let cool on a cookie rack.
4. While macaroons are cooling, microwave the cream and chopped chocolate on high for 3 minutes. Stir and microwave for longer if necessary.
5. Dip the bottom of the cooled macaroons into the melted chocolate and drizzle the chocolate on top. Enjoy with milk or tea!