Bittersweet Sugar Cookie Macaroons

Name: Bittersweet Sugar Cookie Macaroons
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 28
Cuisine: Global
Ingredients: 113 grams bittersweet chocolate baking bar, chopped (we tested with Ghirardelli); 510 grams package refrigerated ready-to-bake sugar cookie bar dough (we tested with Nestlé); 710 milliliters sweetened flaked coconut; 2 Tbsps whipping cream

For 26 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 28. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 145 calories. Head to the store and pick up whipping cream, ready-to-bake sugar cookie bar dough, coconut, and a few other things to make it today. It is perfect for Christmas. From preparation to the plate, this recipe takes about 28 minutes.

Instructions

Cut each cookie dough portion into 4 equal pieces.

Ingredients you will need

Cookie Dough

Roll dough pieces in coconut; shape into balls.

Ingredients you will need

Coconut

Dough

Roll

Place balls 2" apart on lightly greased baking sheets.

Equipment you will use

Baking Sheet

Bake at 350 for 12 to 13 minutes or until edges are golden. Cool on baking sheets 5 minutes; transfer to wire racks to cool completely.

Equipment you will use

Baking Sheet

Oven

Combine chocolate and whipping cream in a small glass bowl. Microwave on HIGH 30 seconds; stir. Spoon melted chocolate into a small zip-top plastic bag. Snip a small hole in 1 corner of bag. Pipe 1/2 to 1 teaspoon chocolate mixture onto center of 40 cookie bottoms. Top with remaining half of cookies, pressing gently to adhere.

Ingredients you will need

Whipping Cream