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Steps
1
In medium bowl, combine sugar cookie mix, 1/4 cup almonds (reserve 3/4 cup), butter, almond extract, and egg until soft dough forms. Shape into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon 1/2 teaspoon raspberry preserves in center of each cookie. Set aside.
2
In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold in powdered sugar, coconut, and remaining almonds. Spoon about 1 teaspoon egg white mixture into indentation of each cookie.
3
Bake at 350° F for 10 to 12 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely. Drizzle with melted dark chocolate.
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Use white baking chips for a delicate drizzle and change of flavor.
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