Almond Macaroon Nests Recipe

Ingredients
<br>- 2 cups all-purpose flour
<br>- 1 tablespoon baking powder
<br>- ¼ teaspoon salt
<br>- ¾ cup butter, room temperature
<br>- 1 (8 ounce) package cream cheese, room temperature
<br>- 1 cup white sugar
<br>- ¾ teaspoon vanilla extract
<br>- 2 cups flaked coconut
<br>- 2 drops red food coloring (optional)
<br>- 2 drops yellow food coloring (optional)
<br>- 1 cup chocolate-covered almonds
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
<br>step 2: Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, cream cheese, and sugar until smooth. Stir in the vanilla, then gradually beat in the dry ingredients.
<br>step 3: Divide the coconut into three separate containers (see Cook's Note). Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the plain.
<br>step 4: Roll cookie dough into walnut-sized balls, then roll the balls in the coconut mixture. Place them 2 inches apart onto the prepared cookie sheet. Press 1 candy into the center of each cookie.
<br>step 5: Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more candies into the center of each cookie. Return to the oven to continue baking for another 4 to 5 minutes, until golden brown. Cool cookies on the baking sheet for a few minutes before removing to a wire rack to cool completely.
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup butter, room temperature
- 1 (8 ounce) package cream cheese, room temperature
- 1 cup white sugar
- ¾ teaspoon vanilla extract
- 2 cups flaked coconut
- 2 drops red food coloring (optional)
- 2 drops yellow food coloring (optional)
- 1 cup chocolate-covered almonds

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
step 2: Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, cream cheese, and sugar until smooth. Stir in the vanilla, then gradually beat in the dry ingredients.
step 3: Divide the coconut into three separate containers (see Cook's Note). Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the plain.
step 4: Roll cookie dough into walnut-sized balls, then roll the balls in the coconut mixture. Place them 2 inches apart onto the prepared cookie sheet. Press 1 candy into the center of each cookie.
step 5: Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more candies into the center of each cookie. Return to the oven to continue baking for another 4 to 5 minutes, until golden brown. Cool cookies on the baking sheet for a few minutes before removing to a wire rack to cool completely.

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