Mounds Rich, Moist and Chewy Macaroon Cookies

Recipe by Wildflour
READY IN: 45mins
YIELD: 3 dozen




  • 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.