Granola-Almond Macaroons

Refrigerated cookies are the starting point for these standout almond-flavored gems.

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Servings 36

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Bake-Off® Contest 41, 2004

Betty Boyle

Monroeville, Pennsylvania

ingredients 6
Prep Time 30 min
Total Time 1 hr 15 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough

1: package (7 oz) almond paste

4: Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz. box), coarsely crushed*

2 1/2: cups coconut

1: teaspoon almond extract

1/2: cup coarse white sparkling sugar or granulated sugar

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Directions

1 Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough and almond paste; knead mixture until well combined. Stir in crushed granola bars, coconut and almond extract.
2 Shape mixture into 36 (1 1/4-inch) balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
3 Bake 12 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

EXPERT TIPS

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Expert Tips

*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 130
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 60mg; 60%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 0g 0% Sugars 12g 12% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;