Mounds Macaroons
Description
These Mounds Macaroons are a decadent twist on the classic coconut cookie, featuring a soft, chewy interior studded with pieces of Mounds candy bars for a burst of coconut and chocolate flavor. The dough is lightly sweetened and bound with cream cheese and butter, creating a tender texture that holds its shape beautifully during baking. After baking until golden, each macaroon is rolled in shredded coconut and finished with a decorative drizzle of melted semi-sweet chocolate. These treats are perfect for holiday gatherings, cookie exchanges, or as a sophisticated dessert served alongside coffee. They can be made ahead and stored in the refrigerator, making them an ideal make-ahead option for busy entertaining seasons.Ingredients
Directions
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Preheat oven to 275 degrees F (135 degrees C).
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Line 2 cookie sheets with parchment paper.
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Combine flour, baking powder, and salt in a medium bowl; set aside.
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Using an electric mixer, beat sugar, cream cheese, and softened unsalted butter in a large bowl until fluffy.
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Beat in egg, vanilla extract, almond extract, and orange peel until well combined.
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Add the flour mixture to the wet ingredients and mix just until combined.
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Stir in 2 1/2 cups of shredded sweetened coconut.
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Add Mounds bar pieces and stir until evenly distributed throughout the dough.
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Spread the remaining 1 1/4 cups of shredded coconut onto a plate.
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Using 2 tablespoons of dough for each cookie, roll the dough into 1 1/2-inch rounds.
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Roll each round in the shredded coconut to coat completely.
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Arrange the coated rounds 2 inches apart on the prepared cookie sheets.
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Bake until cookies are puffed and the coconut is light golden brown, about 35 minutes.
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Cool on cookie sheets for 5 minutes, then transfer to wire racks to cool completely.
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Melt semi-sweet chocolate in the top of a double boiler set over simmering water, stirring until smooth.
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Remove chocolate from heat. Dip a fork into the melted chocolate and drizzle lines across the tops of the cooled cookies.
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Refrigerate cookies until the chocolate sets, about 30 minutes.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 446.5kcal
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 4.6g23%
- Cholesterol 18.5mg7%
- Sodium 1463.6mg61%
- Total Carbohydrate 86.6g29%
- Dietary Fiber 1.6g7%
- Sugars 40.6g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: These macaroons can be prepared up to 3 days in advance. Store them in airtight containers in the refrigerator. Serve cold or at room temperature.
Ingredients Note: The original ingredient list provided in the header was incomplete. The directions reference 1/4 cup (1/2 stick) unsalted butter, 1 large egg, 1 tsp vanilla extract, 3/4 tsp almond extract, 1/2 tsp orange peel (grated), 3 3/4 cups shredded sweetened coconut, 1 1/2 cups Mounds bars (cut into 1/2-inch pieces), and 4 oz semi-sweet chocolate chopped. Ensure you have these ingredients on hand.
Dough Texture: This is a firm dough, which helps the macaroons hold their mound shape during baking, especially given the addition of Mounds candy pieces.
Variation: You can substitute Mounds bars with other chocolate-coconut candies like Almond Joy or simply use extra coconut for a traditional macaroon flavor profile.
