Title: MOUNDS MACAROONS
Categories: Cookies, Chocolate
Yield: 20 servings

1.00 c All purpose flour 1.00 ts Baking powder
0.25 ts Salt 0.67 c Sugar
1.00 pk Cream cheese (3 oz) -room temperature
0.25 c Unsalted butter (1/2 stick) -room temperature
1.00 lg Egg 1.00 ts Vanilla extract
0.75 ts Almond extract 0.50 ts Orange peel; grated
3.75 c Shredded sweetened coconut; -(ab. 12 ounces)
1.50 c Mounds bars (1/2-inch pieces -(ab. 7 1/2 oz)
4.00 oz Semisweet chocolate; chopped

SINCE THIS IS A FIRM DOUGH, THE MXCAROONS 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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