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
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
- Iron 2.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0