Coconut Macaroon Surprises
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.
Servings: 45
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 102 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | trace |
| chol | 17 mg |
| sodium | 82 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 3% |
| folate | 3% |
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1 cup (250 mL) butter, softened
2/3 cup (250 mL) icing sugar
1 egg, separated
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) each coconut and almond extract
2 cups (500 mL) all-purpose flour
45 chocolate macaroon candies
1-3/4 cups (425 mL) sweetened flaked coconut
Preparation:
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.)
Additional Information
Source
Holiday Best: 2005
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