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Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz All purpose flour

  2. 1 teaspoon 5ml Baking powder

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 2/3 cup 131g / 4.6oz Sugar

  5. 1 Cream cheese - (3 oz), room temperature

  6. 1/4 cup 49g / 1.7oz Unsalted butter - (1/2 stick), room temperature

  7. 1 Egg (large)

  8. 1 teaspoon 5ml Vanilla extract

  9. 3/4 teaspoon 3.8ml Almond extract

  10. 1/2 teaspoon 2 1/2ml Orange peel - grated

  11. 3 3/4 cups 348g / 12oz Shredded sweetened coconut - (ab. 12 ounces)

  12. 1 1/2 cups 355ml Mounds bars -

  13. 1/2-inch pieces, (ab. 7 1/2 oz)

  14. 4 oz 113g Semisweet chocolate - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 deg. 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 peel. 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 tablespoons dough for each cookie, roll dough into 1 1/2-inch rounds. Roll each round in coconut. Arrange rounds 2 inches 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. Makes about 20.

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