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Mounds Macaroons

* Exported from MasterCook *

MOUNDS MACAROONS

Recipe By : Leanda Goss <ldgoss@METRONET.COM>
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup All purpose flour
1 teaspoon Baking powder
1/4 teaspoon Salt
2/3 cup Sugar
1 package Cream cheese (3 oz) -- room temperature
1/4 cup Unsalted butter (1/2 stick) -- room temperature
1 large Egg
1 teaspoon Vanilla extract
3/4 teaspoon Almond extract
1/2 teaspoon Orange peel -- grated
3 3/4 cups Shredded sweetened coconut -- (ab. 12 ounces)
1 1/2 cups Mounds bars (1/2-inch pieces -- (ab. 7 1/2 oz)
4 ounces 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) - APPREPRIATE 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 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.

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