Mounds Macaroons

2 hours Prep: 30 minutes Cook: 35 minutes

142 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1	cup	flour, all-purpose
1	teaspoon	baking powder
1/4	teaspoon	salt
2/3	cup	sugar
3	ounces	cream cheese	room temperature
1/4	cup	butter	unsalted, (1/2 stick), room temperature
1	each	egg	large
1	teaspoon	vanilla extract
3/4	teaspoon	almond extract
1/2	teaspoon	orange zest	grated
3 3/4	cups	coconut	shredded, sweetened
1 1/2	cups	candy bars	mounds bars (1/2-inch pieces)
4	ounces	chocolate (semi-sweet)	semi-sweet,

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 min.

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.

Add your comment

Serving Size 27g

Amount per Serving

Calories 142 55% of calories from fat