Sugar Cookie Macaroon Sandwiches Recipes

MACAROON SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees.
• Whisk together egg whites, sugar, and salt until frothy. Stir in coconut until moist. Drop teaspoon-size mounds onto parchment-lined baking sheets; flatten with a fork.
• Bake until golden, 13 to 15 minutes. Let cool completely.
• Spread 1/2 teaspoon jam onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 3 days.

SUPER-EASY MACAROON CHEWIES

Steps:

• In large bowl, stir together cookie mix and coconut. Stir in milk and sweetened condensed milk until well blended. Cover; refrigerate 2 hours.
• Heat oven to 375°F. Line cookie sheets with cooking parchment paper or use ungreased cookie sheets. Using 1-tablespoon-size cookie scoop, scoop dough onto cookie sheets 2 inches apart.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
• In small microwavable bowl, microwave chocolate chips and butter on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and stirred smooth. Using fork, drizzle chocolate in lines over cookies. Store loosely covered.

LINZER MACAROON SANDWICHES

Steps:

• Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Finely grind 1 2/3 cups slivered almonds and 1 1/3 cups sugar in processor. Add egg whites and almond extract; process until well blended (dough will be sticky).
• Using slightly rounded teaspoonful for each cookie, roll dough between damp palms of hands into balls. Place on prepared baking sheets, spacing 1 inch apart. Flatten each ball slightly to 1 1/4-inch-diameter round. Gently press a few sliced almonds into each cookie.
• Bake cookies until light golden, about 18 minutes. Slide parchment with cookies onto racks; cool completely.
• Stir preserves and 2 tablespoons water in heavy small saucepan over medium-high heat until mixture boils. Reduce heat and simmer until mixture thickens slightly, about 4 minutes.
• Spoon 1/2 teaspoon raspberry preserves onto flat side of 1 cookie. Top with second cookie, flat side down. Press to adhere. Repeat with remaining cookies and preserves. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month. Cookies may soften slightly.) Sift powdered sugar over cookies.

SUGAR COOKIE MACAROON SANDWICHES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• In medium bowl, beat cookie mix, butter, coconut and egg with electric mixer on medium speed until soft dough forms. Shape dough into 48 (1-inch) balls. On cookie sheets, place balls 2 inches apart; flatten slightly.
• Bake 12 minutes or until bottoms are golden. Cool 5 minutes. Remove from cookie sheets to cooling racks; cool completely.
• In small microwavable bowl, microwave chocolate and whipping cream uncovered on High 30 seconds; stir. Microwave 30 seconds longer, stirring every 15 seconds, until chocolate can be stirred smooth. For each sandwich cookie, spread about 1 teaspoon chocolate mixture on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until chocolate is set.