mounds macaroons

How To Make mounds macaroons

• 1

  Preheat oven to 275.
• 2

  Line 2 cookie sheets with parchment paper.
• 3

  Combine flour, baking powder and salt in medium bowl.
• 4

  Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy.
• 5

  Beat in egg, vanilla, almond extract and orange peel.
• 6

  Add flour mixture and mix just until combined.
• 7

  Stir in 2 1/2 cups of coconut.
• 8

  Add dark chocolate and coconut and stir until combined.
• 9

  Spread 1 1/4 cups coconut on plate.
• 10

  Using 2 tablespoons dough for each cookie, roll dough into 1 1/2-inch rounds.
• 11

  Roll each round in coconut.
• 12

  Arrange rounds 2 inches apart on prepared cookie sheets.
• 13

  Bake until cookies are puffed and coconut is light golden for about 35 minutes.
• 14

  Cool on cookie sheets for 5 minutes.
• 15

  Transfer to racks and cool completely.
• 16

  Stir chocolate in top of double boiler set over simmering water until melted and smooth.
• 17

  Remove from heat.
• 18

  Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies.
• 19

  Refrigerate cookies until chocolate sets, about 30 minutes.
• 20

  (Can be prepared 3 days ahead. Refrigerate in airtight containers.)
• 21

  Serve cold or at room temperature.
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