Mounds Macaroons Recipes

MOUNDS RICH, MOIST AND CHEWY MACAROON COOKIES

Steps:

• In large bowl, cream butter, cream cheese and sugar til well blended.
• Add egg yolk, o.j., and almond extract.
• In small bowl, whisk/mix flour, baking powder and salt.
• Gradually add to butter mixture, mixing well after each addition.
• Stir in well, 3 cups coconut.
• Cover and chill 1 hour or til firm enough to handle and roll into balls.
• Heat oven to 350.
• Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
• Place onto ungreased cookie sheet.
• Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
• Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
• *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
• Makes 3-3 1/2 dozen.

MOUNDS MACAROONS

Steps:

• Preheat oven to 275 degrees F. 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. Stir 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 lightly golden, about 35 minutes. Cool on cookie sheets 5 minutes. 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. Refrigerate in airtight containers. Serve cold or at room temperature. Cookies can be prepared 3 days ahead.

MOUNDS® BAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
• Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
• Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
• Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

MOUNDS MACAROONS

Steps:

• 1. Preheat oven to 275.
• 2. Line 2 cookie sheets with parchment paper.
• 3. Combine flour, baking powder and salt in medium bowl.
• 4. Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy.
• 5. Beat in egg, vanilla, almond extract and orange peel.
• 6. Add flour mixture and mix just until combined.
• 7. Stir in 2 1/2 cups of coconut.
• 8. Add dark chocolate and coconut and stir until combined.
• 9. Spread 1 1/4 cups coconut on plate.
• 10. Using 2 tablespoons dough for each cookie, roll dough into 1 1/2-inch rounds.
• 11. Roll each round in coconut.
• 12. Arrange rounds 2 inches apart on prepared cookie sheets.
• 13. Bake until cookies are puffed and coconut is light golden for about 35 minutes.
• 14. Cool on cookie sheets for 5 minutes.
• 15. Transfer to racks and cool completely.
• 16. Stir chocolate in top of double boiler set over simmering water until melted and smooth.
• 17. Remove from heat.
• 18. Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies.
• 19. Refrigerate cookies until chocolate sets, about 30 minutes.
• 20. (Can be prepared 3 days ahead. Refrigerate in airtight containers.)
• 21. Serve cold or at room temperature.