Macaroon Cookies
Photo: theimpulsivebuy (CC BY-SA 2.0)
Coconut thumbprint cookies made from a cream cheese dough, rolled in coconut and filled with jam, jelly, or melted chocolate.
Directions
- Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.
- Cover; refrigerate 1 hour or until firm enough to handle. Heat oven to 350 degrees. Shape dough into 1 inc ball; roll in remaining 2 cups of coconut. Place on ungreased cookie sheet. Press down a little and with wooden spoon insert hole in center to accept filling to come later.
- Bake 10 to 12 minutes or until lightly browned. Remove from oven to cool for a minute or so. Enlarge hole with wooden spoon or thumb. Fill hole with jam or jellies or melted chocolate.
- Beat the butter, cream cheese, and sugar in a large bowl until well blended. Add the egg yolk, almond extract, and orange juice; beat well.
- Stir together the flour, baking powder, and salt; gradually add to the butter mixture, beating until well blended. Stir in 3 cups of the coconut.
- Cover and refrigerate 1 hour or until firm enough to handle.
- Heat the oven to 350 degrees. Shape the dough into 1-inch balls; roll in the remaining 2 cups of coconut. Place on an ungreased cookie sheet. Press down a little and, with a wooden spoon, insert a hole in the center to accept the filling to come later.
- Bake 10 to 12 minutes or until lightly browned. Remove from the oven and cool for a minute or so. Enlarge the hole with the wooden spoon or thumb.
- Fill the hole with jam, jelly, or melted chocolate.
Goes well with
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