Macaroon-Topped Sugar Cookies

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

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

Directions

  1. 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. 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. 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. 4 Bake 12 to 15 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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