Mounds Macaroons Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
• Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
• Spread the melted chocolate chips over the top. Let cool and cut into squares.

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.

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.

Steps:

• Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
• Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
• Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.
• Make the coconut mounds: In a medium bowl, combine shredded coconut, condensed milk, egg white, vanilla and fine sea salt. Using a rubber spatula, mix until well combined. Using a small ice cream scoop or a tablespoon, drop 16 evenly spaced mounds of the coconut mixture, in 4 by 4 rows, onto the brownie batter.
• Sprinkle top lightly with flaky sea salt. Bake until the coconut mounds are golden brown and the brownie top is set and firm to touch, especially in the center, 25 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.