Mounds Macaroons
Submitted by moorebetta
Coconut macaroons packed with Mounds candy pieces, cream cheese, and almond extract get drizzled with dark chocolate for bakery-worthy cookies.
YIELD
20 servingsPREP
30 minCOOK
35 minREADY
These aren’t dainty little macaroons; they’re substantial, candy-studded coconut clouds with a chocolate drizzle.
Cream cheese in the dough creates tender texture while chopped Mounds bars add pockets of chocolate-coconut intensity.
Rolling each cookie in extra coconut before baking creates a crispy, golden exterior that shatters into chewy sweetness.
The final dark chocolate drizzle isn’t just pretty; it adds a bittersweet note that balances all that coconut richness.
Kitchen Tips
- Use room temperature cream cheese and butter for smooth mixing without lumps
- Low oven temperature (275°F) dries out the cookies slightly, giving them structure
- These actually improve after a day in the fridge as flavors meld together
Ingredients
Directions
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 2½ cups coconut.
Add Mounds pieces and stir until combined.
Spread 1¼ cups coconut on plate.
Using 2 tablespoons dough for each cookie, roll dough into 2½-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.
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