Best Cinnamon Walnut Macaroon Cookies Recipes

COCOA-CINNAMON MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, cocoa powder, cinnamon, orange zest, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

MOUNDS RICH, MOIST AND CHEWY MACAROON COOKIES

Steps:

• In large bowl, cream butter, cream cheese and sugar til well blended.
• Add egg yolk, o.j., and almond extract.
• In small bowl, whisk/mix flour, baking powder and salt.
• Gradually add to butter mixture, mixing well after each addition.
• Stir in well, 3 cups coconut.
• Cover and chill 1 hour or til firm enough to handle and roll into balls.
• Heat oven to 350.
• Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
• Place onto ungreased cookie sheet.
• Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
• Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
• *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
• Makes 3-3 1/2 dozen.