Raspberry Topped Macaroon Cookies

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

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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

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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.