Raspberry Topped Macaroon CookiesRaspberry Topped Macaroon Cookies

The recipe Raspberry Topped Macaroon Cookies can be made in approximately 1 hour and 25 minutes. For 27 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 36. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 150 calories. It is a good option if you're following a dairy free diet. 1 person has made this recipe and would make it again. It works well as a dessert. It is brought to you by Betty Crocker. If you have almond extract, egg whites, powdered sugar, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is very bad (but still fixable). Macaroon Cookies, No-bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies, and Butter Coconut Macaroon are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   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.

2. 02

   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.

3. 03

   Bake at 350° F for 10 to 12 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.

4. 04

   Drizzle with melted dark chocolate.