Best 6 Mounds Rich Moist And Chewy Macaroon Cookies Recipes

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Indulge in the delightful experience of Mounds macaroon cookies, a heavenly treat that combines the rich flavors of coconut, chocolate, and chewy macaroons. These delectable cookies are a perfect balance of textures, with a crisp outer layer and a moist, chewy interior that melts in your mouth. Whether you're a fan of classic coconut macaroons or a lover of rich chocolate, these Mounds macaroon cookies are sure to satisfy your cravings. With just a few simple ingredients and easy-to-follow instructions, you can create a batch of these irresistible cookies in no time. Get ready to embark on a culinary journey that will leave you wanting more. This article presents two irresistible recipes: the classic Mounds macaroon cookies and a gluten-free variation. Both recipes offer step-by-step instructions and helpful tips to ensure perfect results every time.

Check out the recipes below so you can choose the best recipe for yourself!

RICH MOIST AND CHEWY MACAROON COOKIES



Rich Moist and Chewy Macaroon Cookies image

These are the best macaroons I've ever made! Slightly crunchy on the outside; rich, moist and chewy on the inside! Just the way we like them! The original recipe was off the back of the bag of Mounds brand coconut, but the baking time was off a bit as well as the amount of coconut required to roll them in. So here's how I made...

Provided by Kelly Williams

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 11

1/3 cup butter, softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsp. orange juice
1 tsp. almond extract
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
4 cups sweetened flaked coconut, divided
maraschino cherry halves

Steps:

  • 1. In large bowl, cream butter, cream cheese and sugar til well blended. Add egg yolk, o.j., and almond extract. In small bowl, whisk/mix flour, baking powder and salt. Gradually add to butter mixture, mixing well after each addition. Stir in well, 3 cups coconut. Cover and chill 1 hour or til firm enough to handle and roll into balls. Heat oven to 350. Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little. Place onto ungreased cookie sheet. Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15. Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool. *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking. Makes 3-3 1/2 dozen.

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 32 cookies.

Number Of Ingredients 5

2-1/2 cups sweetened shredded coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat-free sweetened condensed milk
1-1/2 teaspoons almond extract

Steps:

  • In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CINNAMON WALNUT MACAROON COOKIES



Cinnamon Walnut Macaroon Cookies image

A crisp cookie on the outside and chewy inside. Can be made with any nut you desire like pecans or almonds. Store the macaroons in an airtight container. Do not refrigerate or freeze macaroons.

Provided by Rita1652

Categories     Drop Cookies

Time 40m

Yield 20 serving(s)

Number Of Ingredients 8

3 tablespoons cake flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 extra large egg whites
1 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon walnut extract
2 cups walnuts, crushed, toasted and cooled

Steps:

  • Preheat the oven to 325 degrees and line 2 baking sheets with parchment paper.
  • Line cooling racks with damp towels.
  • Mix the flour, cinnamon and salt together and set aside.
  • Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar, about a Tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
  • Reduce the speed of the mixer to low and blend in the flour mixture and the vanilla and walnut extracts. (Do not overmix the batter at this stage, as the protein in the flour might become overdeveloped, which can result in chewy cookies.) Using a rubber spatula fold in the nuts.
  • Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
  • Bake just until they are golden and set, about 15 minutes. Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely then peel away the paper.

Nutrition Facts : Calories 123.1, Fat 7.7, SaturatedFat 0.7, Sodium 37.6, Carbohydrate 12.7, Fiber 0.8, Sugar 10.4, Protein 2.4

PONGAROONS MACAROON COOKIES RECIPE



Pongaroons Macaroon Cookies Recipe image

Passover cookies. From Busy Cooks, @about.com Recipe from: The Cafe Pongo Cookbook: More Than 220 Recipes from the Hudson Valley by Valerie Nehez (Simon & Schuster)

Provided by Nana Lee

Categories     Drop Cookies

Time 38m

Yield 2 doz

Number Of Ingredients 5

1 lb sweetened flaked coconut
1 1/4 cups sweetened condensed milk (not evaporated milk)
1 1/2 tablespoons almond extract or 1 1/2 tablespoons Grand Marnier
2 large egg whites
1 pinch salt

Steps:

  • Preheat the oven to 350ºF.
  • Line a cookie sheet with parchment paper.
  • Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
  • Whisk the egg whites and salt until soft peaks form.
  • Fold the egg whites into coconut mixture.
  • Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball.
  • Place about 1 inch apart on the parchment-lined cookie sheet.
  • THE MACAROON BATTER SHOULD BE HANDLED VERY GENTLY.
  • Do not squeeze the batter.
  • If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
  • Bake the macaroons until golden brown, 18 to 20 minutes.
  • Allow the macaroons to cool a bit before removing them, but don t let them sit too long or they will glue themselves to the parchment.

Nutrition Facts : Calories 1796.4, Fat 97.3, SaturatedFat 81.9, Cholesterol 65, Sodium 970.8, Carbohydrate 213.7, Fiber 10.2, Sugar 203.5, Protein 25.3

CHEWY COCONUT MACAROONS



Chewy Coconut Macaroons image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 18

Number Of Ingredients 5

2 large egg whites
1 tablespoon granulated sugar
2 1/2 cups sweetened shredded coconut
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.
  • Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
  • Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.

COCONUT MACAROON COOKIES



Coconut Macaroon Cookies image

Every time I make this cookie, I think of my Grandpa. It was his favorite cookie. He loved anything with coconut. I think I got this recipe out of an old church cookbook. I have made this cookie for nearly 30 years. I'm not sure of the amount of cookies this recipe makes. I never really count them. I think I can get about 3 dozen. It all depends on how much cookie dough you drop off of your spoon.

Provided by Olive

Categories     Drop Cookies

Time 45m

Yield 36 cookies

Number Of Ingredients 12

1 cup Crisco shortening
1/4 cup butter, softened
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
2 1/4 cups flour
1/3 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup rolled oats (quick oatmeal)
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, cream Crisco shortening, butter, both sugars, vanilla, and eggs. Mix well.
  • Stir in flour, baking soda, baking powder, and salt. Mix well.
  • Stir in oats and coconut.
  • Drop by teaspoonfuls on a parchment lined cookie sheet.
  • Bake about 9 to 10 minutes.
  • Remove cookies from baking sheet.
  • Cool on wire racks.

Nutrition Facts : Calories 157.9, Fat 8.1, SaturatedFat 2.9, Cholesterol 15.1, Sodium 85, Carbohydrate 20.1, Fiber 0.5, Sugar 12.4, Protein 1.6

Tips for Baking Macaroon Cookies:

  • Whip the egg whites gradually: Start at low speed and increase it gradually to prevent overbeating.
  • Form stiff peaks: The egg whites should reach stiff peaks, meaning they should hold their shape when the whisk is lifted.
  • Fold in the dry ingredients gently: Use a spatula and fold the dry ingredients into the egg whites in a gentle and circular motion to maintain airiness.
  • Drop the batter onto the baking sheet: Use a spoon or a piping bag to drop the batter onto the baking sheet, leaving enough space between each cookie for spreading.
  • Bake until the edges are golden brown: The baking time may vary depending on the oven, so keep an eye on the cookies and remove them when the edges are golden brown.
  • Let the cookies cool completely: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This will help them to set and develop their chewy texture.

Conclusion:

Macaroon cookies are a delightful treat that combines chewy texture, rich coconut flavor, and a hint of sweetness. By following the tips and instructions provided in this article, you can create delicious macaroon cookies that are perfect for any occasion. Whether you're a seasoned baker or a novice in the kitchen, these recipes offer a straightforward approach to making these delectable cookies. Enjoy the process of baking and indulge in the delightful flavors of homemade macaroon cookies.

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