Mounds macaroons

 
                              MOUNDS MACAROONS
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Cookies                          Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            All purpose flour
    1       t            Baking powder
      1/4   ts           Salt
      2/3   c            Sugar
    1       pk           Cream cheese (3 oz)
                         -room temperature
      1/4   c            Unsalted butter (1/2 stick)
                         -room temperature
    1       lg           Egg
    1       t            Vanilla extract
      3/4   ts           Almond extract
      1/2   ts           Orange peel -- grated
    3 3/4   c            Shredded sweetened coconut
                         -(ab. 12 ounces)
    1 1/2   c            Mounds bars (1/2-inch pieces
                         -(ab. 7 1/2 oz)
    4       oz           Semisweet chocolate -- chopped
 
   SINCE THIS IS A FIRM DOUGH, THE MXCAROONS WILL HOLD THEIR SHAPE DURING
   BAKING AND PRODUCE LARGE MOUND-SHAPED COOKIES (ABOVE CENTER) -
   APPREPRIATE SINCE THEY CONTAIN PIECES OF MOUNDS CANDY BARS. 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 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 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. Makes about 20.
  
 
 
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