Raspberry Topped Macaroon Cookies

Name: Raspberry Topped Macaroon Cookies
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 36
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 79 milliliters butter or margarine, softened; 177 milliliters flaked coconut; 79 milliliters dark chocolate chips, melted; 1 egg; 2 egg whites; 177 milliliters powdered sugar; 118 milliliters raspberry preserves; 1 pouch Betty sugar cookie mix; 237 milliliters whole almonds, finely ground

You can never have too many dessert recipes, so give Raspberry Topped Macaroon Cookies a try. This gluten free and fodmap friendly recipe serves 36. One serving contains 78 calories, 1g of protein, and 5g of fat. Head to the store and pick up betty sugar cookie mix, chocolate chips, egg, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

In medium bowl, combine sugar cookie mix, 1/4 cup almonds (reserve 3/4 cup), butter, almond extract, and egg until soft dough forms. Shape into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon 1/2 teaspoon raspberry preserves in center of each cookie. Set aside.

Ingredients you will need

Raspberry Preserves

Sugar Cookie Mix

Almond Extract

Almonds

Butter

Dough

Egg

Equipment you will use

Baking Sheet

Wooden Spoon

Bowl

In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold in powdered sugar, coconut, and remaining almonds. Spoon about 1 teaspoon egg white mixture into indentation of each cookie.

Ingredients you will need

Powdered Sugar