Mounds macaroons

Yield: 20 servings

Measure Ingredient
1 cup All purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
⅔ cup Sugar
1 pack Cream cheese (3 oz) room temperature
¼ cup Unsalted butter (1/2 stick) room temperature
1 large Egg
1 teaspoon Vanilla extract
¾ teaspoon Almond extract
½ teaspoon Orange peel; grated
3¾ cup Shredded sweetened coconut; (ab. 12 ounces)
1½ cup Mounds bars (1/2-inch pieces (ab. 7 1/2 oz)
4 ounces 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 2½ cups coconut. Add Mounds pieces and stir until combined. Spread 1 ¼ cups coconut on plate. Using 2 tablespoons dough for each cookie, roll dough into 1 ½-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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