Coconut Macaroon Surprises

Author: Canadian Living

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.

  • Portion size 45 servings
  • Credits : Holiday Best: 2005

Ingredients

  • 1 cup butter softened
  • 2/3 cups icing sugar
  • 1 egg separated
  • 1/2 teaspoon salt
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 45 chocolate macaroon candies
  • 1 3/4 cup sweetened flaked coconut

Method

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.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 82 mg
  • Protein 1 g
  • Calories 102.0
  • Total fat 7 g
  • Cholesterol 17 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Coconut Macaroon Surprises

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