*  Exported from  MasterCook  *
 
                              MOUNDS MACAROONS
 
 Recipe By     : Leanda Goss <ldgoss@METRONET.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           All purpose flour
    1      teaspoon      Baking powder
      1/4  teaspoon      Salt
      2/3  cup           Sugar
    1      package       Cream cheese (3 oz) -- room temperature
      1/4  cup           Unsalted butter (1/2 stick) -- room temperature
    1      large         Egg
    1      teaspoon      Vanilla extract
      3/4  teaspoon      Almond extract
      1/2  teaspoon      Orange peel -- grated
    3 3/4  cups          Shredded sweetened coconut -- (ab. 12 ounces)
    1 1/2  cups          Mounds bars (1/2-inch pieces -- (ab. 7 1/2 oz)
    4      ounces        Semisweet chocolate -- chopped
 
 SINCE THIS IS A FIRM DOUGH, THE MACAROONS WILL HOLD THEIR SHAPE DURING BAKING
 AND PRODUCE LARGE MOUND-SHAPED COOKIES (ABOVE CENTER) - APPREPRIATE SINCE THEY
 CONTAIN PIECES OF MOUNDS CANDY BARS. Preheat oven to 275 deg. Line 2 cookie
 sheets with parchment paper. Combine flour, baking powder and salt in medium
 bowl. Using electric mixer, beat sugar, cream cheese and butter in large bowl
 until fluffy. Beat in egg, vanilla, almond extract and orange peel. Add flour
 mixture and mix just until combined. Sir in 2 1/2 cups coconut. Add Mounds
 pieces and stir until combined.
 
  Spread 1 1/4 cups coconut on plate. Using 2 tablespoons dough for each cookie,
 roll dough into 1 1/2-inch rounds. Roll each round in coconut.
 Arrange rounds 2 inches apart on prepared cookie sheets. Bake until cookies are
 puffed and coconut is light golden. about 35 minutes.
 Cool on cookie sheets 5 min. Transfer to racks; cool completely.
 
  Stir chocolate in top of double boiler set over simmering water until melted
 and smooth. Remove from heat. Dip fork into melted chocolate and drizzle lines
 of chocolate across tops of cookies. Refrigerate cookies until chocolate sets,
 about 30 minutes.  (Can be prepared 3 days ahead. Refrigerate in airtight
 containers.) Serve cold or at room temperature. Makes about 20.
 
                    
 
 
 
 
 
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