MOUNDS MACAROONS

Steps:

• 1. Preheat oven to 275.
• 2. Line 2 cookie sheets with parchment paper.
• 3. Combine flour, baking powder and salt in medium bowl.
• 4. Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy.
• 5. Beat in egg, vanilla, almond extract and orange peel.
• 6. Add flour mixture and mix just until combined.
• 7. Stir in 2 1/2 cups of coconut.
• 8. Add dark chocolate and coconut and stir until combined.
• 9. Spread 1 1/4 cups coconut on plate.
• 10. Using 2 tablespoons dough for each cookie, roll dough into 1 1/2-inch rounds.
• 11. Roll each round in coconut.
• 12. Arrange rounds 2 inches apart on prepared cookie sheets.
• 13. Bake until cookies are puffed and coconut is light golden for about 35 minutes.
• 14. Cool on cookie sheets for 5 minutes.
• 15. Transfer to racks and cool completely.
• 16. Stir chocolate in top of double boiler set over simmering water until melted and smooth.
• 17. Remove from heat.
• 18. Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies.
• 19. Refrigerate cookies until chocolate sets, about 30 minutes.
• 20. (Can be prepared 3 days ahead. Refrigerate in airtight containers.)
• 21. Serve cold or at room temperature.