Macaroon Sandwich Cookies

Prep 20 m
Bake 14 - 15 m
Cook 2 m

Ingredients

Cookies:

Filling:

Directions

  1. 1 of 1 Heat oven to 350 degrees F. Line 2 large baking sheets with aluminum foil.

Cookies:

  1. 1 of 3 Pulse coconut in food processor (see Note) until finely chopped. Add flour; pulse to combine. Add sugar, dried cranberries and salt; pulse to finely chop cranberries and evenly distribute ingredients. Add butter; pulse until evenly distributed and dough starts to come together. Add egg whites and coconut extract; pulse until dough comes together and starts to form a ball on side of work bowl.
  2. 2 of 3 For each cookie, drop 1 teaspoon of batter onto prepared baking sheets, spacing batter about 1-1/2 inches apart.
  3. 3 of 3 Bake cookies in 350 degrees F oven until cookie edges begin to brown slightly, about 14 to 16 minutes; half way through baking, rotate baking sheets from front to back and from one oven rack to another. Let cookies cool on baking sheet on wire rack 2 minutes. With thin metal spatula, carefully transfer cookies to wire rack and let cool completely. Repeat with any remaining batter.

Filling:

  1. 1 of 2 Melt chocolate in small bowl set over saucepan of simmering water, about 2 minutes; stir until smooth. Or, microwave in microwave-safe bowl on HIGH power 1 minute; stir; microwave on HIGH power in 30 second increments as needed; stir until smooth.
  2. 2 of 2 Sandwich 2 cookies together with scant teaspoon melted chocolate. Repeat with remaining cookies and melted chocolate. Chill for 10 minutes or until filling is firm.
Nutrition Information for Macaroon Sandwich Cookies
Servings Per Recipe:
Per Serving: 97 kcal cal., 31 mg sodium, 1 g fiber, 3 g sat. fat, 7 mg chol., 5 g Fat, total, 12 g carb., 1 g pro.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 11/15/2018