Recipe: Mounds Macaroons (using Mounds bars and coconut)

MOUNDS MACAROONS

"Since this is a firm dough, the macaroons will hold their shape during baking and produce large mound-shaped cookies."

1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
2/3 cup sugar
1 (3 oz) pkg cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1 tsp vanilla extract
3/4 tsp almond extract
1/2 tsp grated orange peel
3 3/4 cups shredded sweetened coconut (about 12 ounces), divided use
1 1/2 cups Mounds bars (1/2-inch pieces, about 7 1/2 oz)
4 oz semisweet chocolate, chopped (for chocolate drizzle)

Preheat oven to 275 degrees F. Line 2 cookie sheets with parchment paper.

Combine flour, baking powder and salt in medium bowl; set aside.

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 remaining 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 minute. 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 cookies
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