Macaroon-Topped Sugar Cookies
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
32 cookies
ingredients
- 1 (18 ounce) package refrigerated sugar cookie dough
- 1 1⁄2 cups coconut
- 1⁄3 cup sugar
- 1 tablespoon flour
- 1⁄4 teaspoon almond extract
- 1 egg white
- 16 red maraschino cherries or 16 green maraschino cherries, halved,drained on paper towel
directions
- Place cookie dough in freezer for 30 minutes.
- Heat oven to 350 degrees.
- In medium bowl, combine coconut, sugar,flour,almond extract and egg white, mix well.
- Cut cookie dough into 32 slices, place 2 inches apart on ungreased cookie sheets.
- Spoon 1 rounded tsp.
- of coconut mixture onto each slice, spreading slightly.
- Press 1 cherry half,cut side down,on each Bake for 12-15 minutes or until edges are slightly brown.
- Cool on wire rack.
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RECIPE SUBMITTED BY
Danielle in New Ham
Somersworth, NH
I live in New Hampshire, I am a busy stay at home mom. I have a wonderful and busy three year old son. I enjoy the Taste of Home magazine's and cookbook's. I enjoy cooking and creating new dishes for my family. Since being at home I have more time and enjoy cooking from scratch.
I enjoy your web-site tremendously! Keep up the good work!
Mrs. Danielle Cone