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Raspberry Topped Macaroon Cookies
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Prep Time:
35 minutes
Total Time:
1 hour 25 minutes
Indulgent macaroon, raspberry, and sugar cookie bliss.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 cup whole almonds, finely ground
  • 1/3 cup butter or margarine, softened
  • 1/4 teaspoon almond extract
  • 2 egg whites
  • 3/4 cup flaked coconut
  • 1/2 cup raspberry preserves
  • 1/3 cup dark chocolate chips, melted
Instructions:
  • In a medium bowl, mix together sugar cookie mix, 1/4 cup of almonds (saving 3/4 cup for later), butter, almond extract, and egg until a soft dough forms. Shape the dough into 36 (1-inch) balls. Place the balls 2 inches apart on ungreased cookie sheets. Create an indentation in the center of each cookie using your thumb or the handle of a wooden spoon. Fill each indentation with 1/2 teaspoon of raspberry preserves. Set aside.
  • Using a small bowl, whip egg whites with an electric mixer on high speed until stiff peaks form. Gently mix in powdered sugar, coconut, and the rest of the almonds. Fill each cookie's indentation with about 1 teaspoon of the egg white mixture.
  • Bake at 350°F for 10-12 minutes until edges are lightly golden. Cool and transfer cookies to cooling racks. Once completely cooled, drizzle with melted dark chocolate.

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