White Chocolate Macaroon Cookies Recipes

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
• In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.

Steps:

• 1. Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
• 2. Make the macaroons: In a large bowl, combine coconut, sugar, flour and salt. Add the egg whites and stir with a large rubber spatula until combined. Stir in the almond and vanilla extracts, then the chopped dried cranberries.
• 3. Measure one heaping tablespoon of mixture for each and drop into a mound on the prepared cookie sheet, making sure they are nicely rounded and 2 inches apart.
• 4. Bake for 20 minutes or until the edges are lightly browned. Remove from the oven and allow to cool on the cookie for 5 minutes, then transfer to a wire rack to cool completely.
• 5. Make the white chocolate glaze: Melt the white chocolate and shortening together in a small microwavable bowl in 20 second intervals until melted, stirring well after each increment. Drizzle over cookies. Cookies with glaze stay fresh in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Steps:

• Heat oven to 350°F
• Lightly grease cookie sheets or spray with cooking spray.
• In large bowl, break up cookie dough. Stir or knead in all remaining ingredients until well blended.
• On cookie sheets, drop dough by Tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until edges are golden brown.
• Remove from oven and place 1/2 of cherry into middle of cookie.
• Cool 2 minutes; remove from cookie sheets to cooling racks.

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.