Take your macaroon cookies to the next level with this holiday-friendly twist. This recipe combines nutty crunch, sweetness and chocolatey goodness into a treat friends and family will love. Submitted by Betty Sullivan (Des Plaines, IL)
Coconut-Almond Thumbprint Cookies
Almond
Holiday & Special Occasion
Vegetarian
prep
15
minscook
25
minsmake
3
dozen1 bag
(14 ounces) sweetened shredded coconut
2/3 cup
sugar
6 tablespoons
flour
1/4 teaspoon
table salt
4
egg whites
1 teaspoon
almond extract
1 teaspoon
vanilla extract
2/3 cup
mini semi-sweet chocolate chips
1-1/4 cups
Fisher® Toasted Sliced Almonds, divided
1/2 cup
strawberry or raspberry preserves
Food Safety Instruction
DIRECTIONS
- Heat oven to 325°F. Line 2 cookie sheets with parchment paper.
- Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extracts until well blended. Stir in chocolate chips and 1 cup Fisher® Almonds.
- Shape into 1-inch balls using moistened hands and arrange on prepared sheets. Use thumb to make a slight indentation in center of each cookie.
- Bake 20 minutes or until golden brown. Cool on pans 5 minutes. Remove to cooling rack.
- Spoon a generous 1/2 teaspoon of preserves into the indentation of each cookie. Top with a few of the remaining nuts.
