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Macaroon-Topped Sugar Cookies

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Macaroon-Topped Sugar Cookies
  • Prep 45 min
  • Total 1 hr 15 min
  • Ingredients 8
  • Servings 32
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Updated Sep 17, 2020

Ingredients

Steps

  • 1
    In large bowl, break up cookie dough. Stir or knead in 1/4 cup flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) 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.

Tips from the Pillsbury Kitchens

  • tip 1
    If you don't get the cookies off the cookie sheet in time and they start to stick, pop the cookie sheet back in the hot oven for a minute or two. The heat should soften the cookies slightly, making removal easier.

Nutrition Information

100 Calories, 4g Total Fat, 0g Protein, 14g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
40
Total Fat
4g
7%
Saturated Fat
2g
9%
Trans Fat
1g
Cholesterol
5mg
2%
Sodium
50mg
2%
Potassium
15mg
0%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
9g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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