Line cookie sheets with parchment paper. Beat cake mix, water and almond extract in a large bowl with electric mixer at medium speed until well blended. Add half of coconut; beat until blended. Add remaining coconut and almonds; beat until well blended.
Drop dough by tablespoonfuls about 2 inches apart onto prepared cookie sheets.
Bake 22 to 25 minutes or until golden brown. Cool cookies on cookie sheets 3 minutes. Remove to wire racks; cool completely.
Notes
Serving Size: 1 cookie • Calories: 94 • Fat: 4 g • Carbs: 14 g • Fiber: 1 g • Protein: 2 g • WW Points+: 3 pts