Title: Mounds Macaroons
Categories: Cookies
Yield: 20 Cookies
1 c All purpose flour
1 ts Baking powder
1/4 ts Salt
2/3 c Sugar
3 oz Cream cheese; room temperature
1/4 c Unsalted butter; room temperature
1 lg Egg
1 ts Vanilla extract
3/4 ts Almond extract
1/2 ts Orange zest; grated
3-3/4 c Shredded sweetened coconut
- (12 oz)
1-1/2 c Mounds bars; 1/2" pieces
4 oz Semisweet chocolate; chopped
Since this is a firm dough, the macaroons will hold their shape
during baking and produce large mound-shaped cookies (above center)
- appropriate since they contain pieces of mounds candy bars.
Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
Combine flour, baking powder, and salt in medium bowl. Using
electric mixer, beat sugar, cream cheese and butter in large bowl
until fluffy. Beat in egg, vanilla, almond extract, and orange
zest. Add flour mixture and mix just until combined. Sir in 2-1/2
cups coconut. Add Mounds pieces and stir until combined. Spread
1-1/4 cups coconut on plate. Using 2 tb dough for each cookie, roll
dough into 1-1/2" rounds. Roll each round in coconut.
Arrange rounds 2" apart on prepared cookie sheets. Bake until
cookies are puffed and coconut is light golden, about 35 minutes.
Cool on cookie sheets 5 minutes. Transfer to racks; cool
completely. Stir chocolate in top of double boiler set over
simmering water until melted and smooth. Remove from heat. Dip fork
into melted chocolate and drizzle lines of chocolate across tops of
cookies. Refrigerate cookies until chocolate sets, about
30 minutes. (Can be prepared 3 days ahead. Refrigerate in airtight
containers.) Serve cold or at room temperature.
