Mounds Rich, Moist and Chewy Macaroon Cookies

The scent of coconut always transports me back to my grandmother’s kitchen. She had this uncanny ability to transform a simple bag of shredded coconut into the most delightful treats, and her macaroons were legendary. I remember sneaking into the kitchen, still warm from playing outside, and finding a plate piled high with these golden domes, their chewy interiors practically begging to be devoured. One bite, and I was in coconut heaven. This recipe is my attempt to recreate those cherished memories, and I’m excited to share it with you!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes (includes chilling time)
• Yields: 3-3 1/2 dozen cookies
• Dietary Type: Not specified, but easily adaptable to gluten-free

Ingredients

• 1/3 cup butter, softened (I use unsalted real butter)
• 3 ounces cream cheese, softened
• 3/4 cup sugar
• 1 egg yolk
• 2 teaspoons orange juice
• 1 teaspoon almond extract
• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 cups Mounds sweetened flaked coconut, divided
• Maraschino cherry halves (optional)

Equipment Needed

• Large bowl
• Small bowl
• Whisk
• Mixer (hand or stand)
• Measuring cups and spoons
• Plastic wrap
• Cookie sheets
• Wire racks

Instructions

1. In a large bowl, cream together the softened butter, cream cheese, and sugar until the mixture is light and well blended. It’s important that the butter and cream cheese are truly softened, otherwise you might end up with lumps in your batter.

2. Add the egg yolk, orange juice, and almond extract to the creamed mixture. Mix well to incorporate all the ingredients. The almond extract enhances the coconut flavor, creating a delightful aroma as the cookies bake.

3. In a separate, small bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agent (baking powder) is evenly distributed throughout the dry ingredients.

4. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Be careful not to overmix the batter, as this can lead to tough cookies.

5. Stir in 3 cups of the sweetened flaked coconut. Make sure it’s thoroughly combined.

6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or until it is firm enough to handle and roll into balls. This chilling process is crucial; it allows the butter to solidify, preventing the cookies from spreading too much during baking.

7. Preheat your oven to 350°F (175°C).

8. Shape the chilled dough into 1-inch balls. Roll each ball in the remaining 1 cup of Mounds sweetened flaked coconut. You can gently press the coconut onto the balls to help it adhere.

9. Place the coconut-covered cookie balls onto an ungreased cookie sheet, leaving a little space between each cookie.

10. Bake for 12-15 minutes, or until the edges are lightly browned. Check for doneness by looking at the color of the coconut; you want it to be a beautiful golden brown. My oven took a full 15 minutes. If the cookies begin to sink after removing them from the oven, it means they weren’t baked long enough. Place them back in the oven for a few more minutes.

11. If desired, gently press a maraschino cherry half into the center of each cookie before baking. This adds a festive touch and a burst of cherry flavor.

12. Remove the cookie sheet from the oven and let the cookies cool on the sheet for 1 minute before carefully transferring them to wire racks to cool completely. This prevents them from breaking apart while they’re still warm and delicate.

Expert Tips & Tricks

• For extra chewy macaroons: Add a tablespoon of cornstarch to the dry ingredients. Cornstarch helps to create a softer, more tender texture.
• Toast the coconut: Toasting the coconut before adding it to the batter intensifies its flavor and adds a pleasant crunch. Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden, stirring occasionally.
• Use a cookie scoop: A cookie scoop ensures that all the macaroons are the same size, resulting in even baking and a more uniform appearance.
• Prevent spreading: Ensure your butter and cream cheese are properly softened, not melted. Also, don’t skip the chilling time; it’s essential for preventing the cookies from spreading too thin.
• Fixing flat cookies: If your cookies came out flat, it may be caused by over-softened butter or too much sugar. Try chilling the dough longer next time or slightly reducing the sugar.

Serving & Storage Suggestions

These macaroons are delightful on their own, paired with a cup of coffee or tea, or served as part of a dessert platter.

• Storage: Store the cooled macaroons in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2 months.
• Freezing: To freeze, arrange the cooled macaroons in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Thaw at room temperature before serving.
• Reheating: While these are best eaten at room temperature, you can gently warm them in the oven or microwave for a few seconds if desired.

Nutritional Information

(Estimated, per cookie. Actual values may vary.)

Nutrient	Amount per Serving	% Daily Value
Calories	110 kcal	6%
Total Fat	7 g	9%
Saturated Fat	5 g	25%
Cholesterol	12 mg	4%
Sodium	30 mg	1%
Total Carbohydrate	11 g	4%
Dietary Fiber	0.2 g	1%
Sugars	7 g	–
Protein	1 g	2%

Variations & Substitutions

• Gluten-free: Substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum or another binding agent to help hold the cookies together.
• Dairy-free: Replace the butter with a vegan butter alternative and the cream cheese with a dairy-free cream cheese substitute.
• Extract variations: Experiment with different extracts, such as vanilla, rum, or coconut extract, to customize the flavor.
• Chocolate drizzle: After the cookies have cooled, drizzle them with melted chocolate for an extra touch of indulgence.
• Citrus zest: Add the zest of an orange, lemon, or lime to the batter for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Why are my macaroons flat?
A: Flat macaroons are usually caused by using butter that is too soft or by not chilling the dough long enough. Make sure the butter is softened but still cool and that you chill the dough for at least an hour.

Q: Can I use unsweetened coconut?
A: While you can use unsweetened coconut, the cookies will be less sweet and may have a drier texture. You might need to add a bit more sugar to compensate.

Q: How do I prevent the coconut from burning?
A: Keep a close eye on the macaroons while they are baking. If the coconut starts to brown too quickly, you can tent the cookie sheet with foil to prevent it from burning.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 24 hours in advance. Store it covered in the refrigerator and let it sit at room temperature for about 15 minutes before rolling into balls.

Q: What if I don’t have almond extract?
A: You can omit the almond extract, but it does add a unique flavor. You can try substituting with a half teaspoon of vanilla extract.

Final Thoughts

These Mounds-inspired macaroons are more than just cookies; they’re a little piece of coconutty heaven. They’re incredibly easy to make and are perfect for any occasion. I encourage you to try this recipe and share the joy with your loved ones. Don’t be afraid to experiment with variations and make them your own. And if you have any questions or feedback, please don’t hesitate to share it! Happy baking!