Coconut Macaroon Surprises
This recipe makes 45 servings
|Per cookie: about||-|
|total fat||7 g|
|sat. fat||4 g|
- Portion size: 45
Crunchy on the outside, these cookies pack a surprise centre of a chocolate macaroon candy from Neilson. You will need one 145 g package, or buy 1 cup (250 mL) at the bulk food store.
- 1 cup 1cupbutter, softened
- 2/3 cup 2/3cupicing sugar
- 1 1eggeggs, separated
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tspcoconut extract
- 1/2 tsp 1/2tspalmond extract
- 2 cups 2cupsall-purpose flour
- 45 45chocolate macaroon candychocolate macaroon candies
- 1-3/4 cups 1-3/4cupssweetened flaked coconut
Line rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg yolk, salt and coconut and almond extracts. Add flour; stir until smooth.
Roll by 1 tbsp (15 mL) into balls. Press 1 chocolate macaroon candy into centre of each, covering candy with dough. Roll with hands into smooth balls.
In small bowl, beat egg white with 1 tbsp (15 mL) water. Place coconut in shallow dish. Dip each cookie into egg white mixture; roll in coconut to coat. Place, about 2 inches (5 cm) apart, on prepared pans.
Bake in centre of 350°F (180°C) oven until coconut is lightly browned, about 18 minutes. Transfer to racks and let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 3 weeks.)
Source : Holiday Best: 2005