Mounds Macaroons

---------- Recipe via Meal-Master (tm) v8.05

Title: Mounds Macaroons
Categories: Cookies
Yield: 20 servings

1 c All purpose flour
1 ts Baking powder
1/4 ts Salt
2/3 c Sugar
3 oz Cream cheese; room temp
1/4 c Unsalted butter; room temp
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
; about 12 ozs
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~. 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" 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. Makes about
20.

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