Raspberry Topped Macaroon Cookies

Sweet satisfaction! A bit of macaroon, a bit of raspberry, a bit of sugar cookie, a lot of delicious.

  • Prep Time 35 min
  • Total Time 1 hr 25 min
  • Servings 36

Ingredients

1
pouch Betty Crocker™ sugar cookie mix
1
cup whole almonds, finely ground
1/3
cup butter or margarine, softened
1/4
teaspoon almond extract
1
egg
2
egg whites
3/4
cup powdered sugar
3/4
cup flaked coconut
1/2
cup raspberry preserves
1/3
cup dark chocolate chips, melted
  • 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.

Expert Tips

Use white baking chips for a delicate drizzle and change of flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
140
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
Trans Fat
1/2g
1/2%
),
Cholesterol
10mg
10%;
Sodium
60mg
60%;
Total Carbohydrate
18g
18%
(Dietary Fiber
1g
1%
  Sugars
12g
12%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.