Macaroon-Topped Sugar Cookies

  • prep time 45 min
  • total time 1 hr 15 min
  • ingredients 8
  • servings 32

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/4
cup all-purpose flour
1 1/2
cups coconut
1/3
cup sugar
1
tablespoon all-purpose flour
1/4
teaspoon almond extract
1
egg white
16
red or green maraschino cherries, halved, drained on paper towel
  • 1 In large bowl, break up cookie dough. Stir or knead in 1/4 cup flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
  • 2 Heat oven to 350°F. In medium bowl, mix coconut, sugar, 1 tablespoon flour, the almond extract and egg white until well blended.
  • 3 Cut cookie dough into 32 slices. On ungreased cookie sheets, place slices 2 inches apart. On each slice, spoon 1 rounded teaspoon coconut, spreading slightly. Press 1 cherry half, cut side down, on each.
  • 4 Bake 12 to 15 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie
    Calories
    100
    (
    Calories from Fat
    40),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    50mg
    50%;
    Total Carbohydrate
    14g
    14%
    (Dietary Fiber
    0g
    0%
      Sugars
    9g
    9%
    ),
    Protein
    0g
    0%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    0 Starch; 0 Fruit; 1 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 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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