Moundsmacaroons Recipes

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MOUNDS RICH, MOIST AND CHEWY MACAROON COOKIES

These are the best macaroons I've ever made! Slightly crunchy on the outside; rich, moist and chewy on the inside! Just the way we like them! The original recipe was off the back of the bag of Mounds brand coconut, but the baking time was off a bit as well as the amount of coconut required to roll them in. So here's how I made them! ENJOY! They are really good!!! Hope you try them! :)

Provided by Wildflour

Categories     Dessert

Time 45m

Yield 3 dozen

Number Of Ingredients 11



Mounds Rich, Moist and Chewy Macaroon Cookies image

Steps:

  • In large bowl, cream butter, cream cheese and sugar til well blended.
  • Add egg yolk, o.j., and almond extract.
  • In small bowl, whisk/mix flour, baking powder and salt.
  • Gradually add to butter mixture, mixing well after each addition.
  • Stir in well, 3 cups coconut.
  • Cover and chill 1 hour or til firm enough to handle and roll into balls.
  • Heat oven to 350.
  • Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
  • Place onto ungreased cookie sheet.
  • Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
  • Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
  • *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
  • Makes 3-3 1/2 dozen.

Nutrition Facts : Calories 1305.6, Fat 76, SaturatedFat 58, Cholesterol 140.8, Sodium 1035.9, Carbohydrate 151.5, Fiber 7, Sugar 105, Protein 11.7

1/3 cup butter, softened (*I use unsalted real butter)
3 ounces cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
4 cups mounds sweetened flaked coconut, divided
maraschino cherry, halves (optional)

MOUNDS MACAROONS

Since this is a firm dough, the macaroons will hold their shape during baking and produce large mound-shaped cookies which, appropriately enough, contain pieces of Mounds candy bars. Recipe is from Bon Appetit magazine. Prep time does not include refrigeration time for chocolate to set up.

Provided by DailyInspiration

Categories     Dessert

Time 1h5m

Yield 20 cookies

Number Of Ingredients 13



Mounds Macaroons image

Steps:

  • Preheat oven to 275 degrees F. Line 2 cookie sheets with parchment paper.
  • Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy. Beat in egg, vanilla, almond extract and orange peel. Add flour mixture and mix just until combined. Stir in 2 1/2 cups coconut. Add Mounds pieces and stir until combined.
  • Spread 1 1/4 cups coconut on plate. Using 2 tablespoons dough for each cookie, roll dough into 1 1/2 inch rounds. Roll each round in coconut. Arrange rounds 2 inches apart on prepared cookie sheets. Bake until cookies are puffed and coconut is lightly golden, about 35 minutes. Cool on cookie sheets 5 minutes. Transfer to racks; cool completely.
  • Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat. Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies. Refrigerate cookies until chocolate sets, about 30 minutes. Refrigerate in airtight containers. Serve cold or at room temperature. Cookies can be prepared 3 days ahead.

Nutrition Facts : Calories 190, Fat 11.6, SaturatedFat 8.4, Cholesterol 20.1, Sodium 111.8, Carbohydrate 21.7, Fiber 2.7, Sugar 12.8, Protein 2.5

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1 (3 ounce) package cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1/2 teaspoon orange peel, grated
3 3/4 cups sweetened coconut, shredded
1 1/2 cups Mounds candy bars, 1/2 inch pieces
4 ounces semisweet chocolate, chopped

MOUND BARS

Coconut bars on a graham crust topped with chocolate.

Provided by ROSEYPET

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 24

Number Of Ingredients 6



Mound Bars image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
  • Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
  • Spread the melted chocolate chips over the top. Let cool and cut into squares.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 28.4 g, Cholesterol 15.7 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 109.4 mg, Sugar 23 g

2 cups graham cracker crumbs
¼ cup white sugar
½ cup melted butter
1 (14 ounce) can sweetened condensed milk
2 cups flaked coconut
1 (12 ounce) package semisweet chocolate chips, melted

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