Bittersweet Sugar Cookie Macaroons |
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Prep Time: 28 Minutes Cook Time: 0 Minutes |
Ready In: 28 Minutes Servings: 40 |
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Sandwich these coconut-covered sugar cookies together with chocolate. The shortcut: portioned cookie dough. Ingredients:
1 (18-ounce) package refrigerated ready-to-bake sugar cookie bar dough (we tested with nestlé) |
3 cups sweetened flaked coconut |
1 (4-ounce) bittersweet chocolate baking bar, chopped (we tested with ghirardelli) |
2 tablespoons whipping cream |
Directions:
1. Cut each cookie dough portion into 4 equal pieces. Roll dough pieces in coconut; shape into balls. Place balls 2 apart on lightly greased baking sheets.
2. Bake at 350° for 12 to 13 minutes or until edges are golden. Cool on baking sheets 5 minutes; transfer to wire racks to cool completely.
3. Combine chocolate and whipping cream in a small glass bowl. Microwave on HIGH 30 seconds; stir. Spoon melted chocolate into a small zip-top plastic bag. Snip a small hole in 1 corner of bag. Pipe 1/2 to 1 teaspoon chocolate mixture onto center of 40 cookie bottoms. Top with remaining half of cookies, pressing gently to adhere. Let sandwich cookies stand on wire racks for chocolate to harden.
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