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Raspberry Topped Macaroon Cookies

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

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

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

Directions

  • 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
10%
Saturated Fat
3g
14%
Trans Fat
1/2g
Cholesterol
10mg
4%
Sodium
60mg
2%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
4%
Sugars
12g
12%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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