| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookies |
20 |
Cookies |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Sugar |
| 1 |
pk |
Cream cheese (3 oz) room temperature |
| 1/4 |
c |
Unsalted butter (1/2 stick) room temperature |
| 1 |
lg |
Egg |
| 1 |
ts |
Vanilla extract |
| 3/4 |
ts |
Almond extract |
| 1/2 |
ts |
Orange peel; grated |
| 3 3/4 |
c |
Shredded sweetened coconut; (ab. 12 ounces) |
| 1 1/2 |
c |
Mounds bars (1/2-inch pieces (ab. 7 1/2 oz) |
| 4 |
oz |
Semisweet chocolate; chopped |
INSTRUCTIONS
Date: Wed, 22 May 1996 17:56:15 -0700 (MST)
From: Sandy Gamble <scg@indirect.com>
Since this is a firm dough, the macaroons will hold their shape during
baking and produce large mound-shaped cookies.
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. Stir 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.
Makes about 20.
Posted to MealMaster Recipes List, Digest #143
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