Best 2 Rich Moist And Chewy Macaroon Cookies Recipes

**Rich, Moist, and Chewy Macaroon Cookies: A Delightful Treat for Cookie Lovers**

Indulge your sweet tooth with our collection of rich, moist, and chewy macaroon cookies. These delectable treats are perfect for any occasion, from casual gatherings to festive celebrations. With a variety of recipes to choose from, including classic coconut macaroons, chocolate-dipped macaroons, and even gluten-free options, there's a macaroon cookie for everyone to enjoy.

So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey. Whether you're a seasoned baker or just starting out, our easy-to-follow recipes will guide you through the process of creating these irresistible macaroon cookies. Get ready to fill your kitchen with the tempting aroma of freshly baked cookies and create memories that will last a lifetime.

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

MOUNDS RICH, MOIST AND CHEWY MACAROON COOKIES

Mounds 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 them! ENJOY! They are really good!!! Hope you try them! :)

Provided by Wildflour

Categories Dessert

Time 45m

Yield 3 dozen

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 1305.6, Fat 76, SaturatedFat 58, Cholesterol 140.8, Sodium 1035.9, Carbohydrate 151.5, Fiber 7, Sugar 105, Protein 11.7

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

Ingredients

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.

Tips:

Use room temperature butter and eggs. This will help the cookies bake evenly and prevent them from spreading too much.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading.
Bake the cookies at a high temperature for a short amount of time. This will help the cookies develop a chewy texture.
Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from becoming too soft.

Conclusion:

Macaroon cookies are a delicious and easy-to-make treat. By following the tips above, you can make perfect macaroon cookies every time. These cookies are perfect for any occasion, whether you're serving them at a party or just enjoying them as a snack. So next time you're in the mood for a sweet treat, give macaroon cookies a try!

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