Best Sugar Cookie Macaroon Sandwiches Recipes

CHERRY SUGAR COOKIE MACAROONS

Steps:

• Heat oven to 350°F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften.
• In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets.
• Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.

LINZER MACAROON SANDWICHES

Steps:

• Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Finely grind 1 2/3 cups slivered almonds and 1 1/3 cups sugar in processor. Add egg whites and almond extract; process until well blended (dough will be sticky).
• Using slightly rounded teaspoonful for each cookie, roll dough between damp palms of hands into balls. Place on prepared baking sheets, spacing 1 inch apart. Flatten each ball slightly to 1 1/4-inch-diameter round. Gently press a few sliced almonds into each cookie.
• Bake cookies until light golden, about 18 minutes. Slide parchment with cookies onto racks; cool completely.
• Stir preserves and 2 tablespoons water in heavy small saucepan over medium-high heat until mixture boils. Reduce heat and simmer until mixture thickens slightly, about 4 minutes.
• Spoon 1/2 teaspoon raspberry preserves onto flat side of 1 cookie. Top with second cookie, flat side down. Press to adhere. Repeat with remaining cookies and preserves. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month. Cookies may soften slightly.) Sift powdered sugar over cookies.

MACARON (FRENCH MACAROON)

Steps:

• Line a baking sheet with a silicone baking mat.
• Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• Preheat oven to 285 degrees F (140 degrees C).
• Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

SUPER-EASY MACAROON CHEWIES

Steps:

• In large bowl, stir together cookie mix and coconut. Stir in milk and sweetened condensed milk until well blended. Cover; refrigerate 2 hours.
• Heat oven to 375°F. Line cookie sheets with cooking parchment paper or use ungreased cookie sheets. Using 1-tablespoon-size cookie scoop, scoop dough onto cookie sheets 2 inches apart.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
• In small microwavable bowl, microwave chocolate chips and butter on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and stirred smooth. Using fork, drizzle chocolate in lines over cookies. Store loosely covered.