Best Mounds Rich Moist And Chewy Macaroon Cookies Recipes

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MOUNDS MACAROONS



Mounds Macaroons image

Since this is a firm dough, the macaroons will hold their shape during baking and produce large mound-shaped cookies which, appropriately enough, contain pieces of Mounds candy bars. Recipe is from Bon Appetit magazine. Prep time does not include refrigeration time for chocolate to set up.

Provided by DailyInspiration

Categories     Dessert

Time 1h5m

Yield 20 cookies

Number Of Ingredients 13

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1 (3 ounce) package cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1/2 teaspoon orange peel, grated
3 3/4 cups sweetened coconut, shredded
1 1/2 cups Mounds candy bars, 1/2 inch pieces
4 ounces semisweet chocolate, chopped

Steps:

  • Preheat oven to 275 degrees F. 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. Stir in 2 1/2 cups coconut. Add Mounds pieces and stir until combined.
  • Spread 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 lightly golden, about 35 minutes. Cool on cookie sheets 5 minutes. 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. Refrigerate in airtight containers. Serve cold or at room temperature. Cookies can be prepared 3 days ahead.

Nutrition Facts : Calories 190, Fat 11.6, SaturatedFat 8.4, Cholesterol 20.1, Sodium 111.8, Carbohydrate 21.7, Fiber 2.7, Sugar 12.8, Protein 2.5

CINNAMON WALNUT MACAROON COOKIES



Cinnamon Walnut Macaroon Cookies image

A crisp cookie on the outside and chewy inside. Can be made with any nut you desire like pecans or almonds. Store the macaroons in an airtight container. Do not refrigerate or freeze macaroons.

Provided by Rita1652

Categories     Drop Cookies

Time 40m

Yield 20 serving(s)

Number Of Ingredients 8

3 tablespoons cake flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 extra large egg whites
1 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon walnut extract
2 cups walnuts, crushed, toasted and cooled

Steps:

  • Preheat the oven to 325 degrees and line 2 baking sheets with parchment paper.
  • Line cooling racks with damp towels.
  • Mix the flour, cinnamon and salt together and set aside.
  • Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar, about a Tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
  • Reduce the speed of the mixer to low and blend in the flour mixture and the vanilla and walnut extracts. (Do not overmix the batter at this stage, as the protein in the flour might become overdeveloped, which can result in chewy cookies.) Using a rubber spatula fold in the nuts.
  • Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
  • Bake just until they are golden and set, about 15 minutes. Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely then peel away the paper.

Nutrition Facts : Calories 123.1, Fat 7.7, SaturatedFat 0.7, Sodium 37.6, Carbohydrate 12.7, Fiber 0.8, Sugar 10.4, Protein 2.4

PONGAROONS MACAROON COOKIES RECIPE



Pongaroons Macaroon Cookies Recipe image

Passover cookies. From Busy Cooks, @about.com Recipe from: The Cafe Pongo Cookbook: More Than 220 Recipes from the Hudson Valley by Valerie Nehez (Simon & Schuster)

Provided by Nana Lee

Categories     Drop Cookies

Time 38m

Yield 2 doz

Number Of Ingredients 5

1 lb sweetened flaked coconut
1 1/4 cups sweetened condensed milk (not evaporated milk)
1 1/2 tablespoons almond extract or 1 1/2 tablespoons Grand Marnier
2 large egg whites
1 pinch salt

Steps:

  • Preheat the oven to 350ºF.
  • Line a cookie sheet with parchment paper.
  • Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
  • Whisk the egg whites and salt until soft peaks form.
  • Fold the egg whites into coconut mixture.
  • Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball.
  • Place about 1 inch apart on the parchment-lined cookie sheet.
  • THE MACAROON BATTER SHOULD BE HANDLED VERY GENTLY.
  • Do not squeeze the batter.
  • If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
  • Bake the macaroons until golden brown, 18 to 20 minutes.
  • Allow the macaroons to cool a bit before removing them, but don t let them sit too long or they will glue themselves to the parchment.

Nutrition Facts : Calories 1796.4, Fat 97.3, SaturatedFat 81.9, Cholesterol 65, Sodium 970.8, Carbohydrate 213.7, Fiber 10.2, Sugar 203.5, Protein 25.3

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 32 cookies.

Number Of Ingredients 5

2-1/2 cups sweetened shredded coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat-free sweetened condensed milk
1-1/2 teaspoons almond extract

Steps:

  • In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

COCONUT MACAROON COOKIES



Coconut Macaroon Cookies image

Every time I make this cookie, I think of my Grandpa. It was his favorite cookie. He loved anything with coconut. I think I got this recipe out of an old church cookbook. I have made this cookie for nearly 30 years. I'm not sure of the amount of cookies this recipe makes. I never really count them. I think I can get about 3 dozen. It all depends on how much cookie dough you drop off of your spoon.

Provided by Olive

Categories     Drop Cookies

Time 45m

Yield 36 cookies

Number Of Ingredients 12

1 cup Crisco shortening
1/4 cup butter, softened
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
2 1/4 cups flour
1/3 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup rolled oats (quick oatmeal)
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, cream Crisco shortening, butter, both sugars, vanilla, and eggs. Mix well.
  • Stir in flour, baking soda, baking powder, and salt. Mix well.
  • Stir in oats and coconut.
  • Drop by teaspoonfuls on a parchment lined cookie sheet.
  • Bake about 9 to 10 minutes.
  • Remove cookies from baking sheet.
  • Cool on wire racks.

Nutrition Facts : Calories 157.9, Fat 8.1, SaturatedFat 2.9, Cholesterol 15.1, Sodium 85, Carbohydrate 20.1, Fiber 0.5, Sugar 12.4, Protein 1.6

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