Posted by Unknown on June 19, 2001 at 12:57:59:
In Reply to: iso macaroon cookies posted by Alice on June 19, 2001 at 11:28:09:
Marvelous Macaroons
Categories: Cookies
Yield: 42 servings
1 cn Dole crushed pineapple in; j
-uice (8 oz)
1 cn Sweetened condensed milk
1 pk Flaked coconut (7 oz)
1/2 c Dole chopped almonds; toaste
-d
1/2 c Margarine; melted
1 Grated peel from dole lemon
1/4 ts Almond extract
1 c All-purpose flour
1 ts Baking powder
Drain pineapple well. Reserve juice for beverage.
Combine drained pineapple, sweetened condensed milk, coconut, almonds,
margarine, 1 teaspoon lemon peel and almond extract in large bowl; mix
well.
Combine flour and baking powder in small bowl. Beat into pineapple
mixture
until blended.
Drop by heaping tablespoonfuls, 1" apart, onto greased cookie sheets.
Bake in 350'F. oven 13-15 minutes. Cool on wire racks. Store in
refrigerator.
Makes 3 1/2 dozen cookies.
Mrs Fields Lemon Macadamia Cookies
Categories: Cookies
Yield: 36 servings
2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 c Light brown sugar; packed
1/2 c Sugar
1/2 c Butter; softened
4 oz Cream cheese; softened
1 lg Egg
1 ts Lemon extract
1 1/2 c Macadamia nuts; unsalted
Preheat oven to 300* f. In a medium bowl combine flour, soda and salt.
Mix well and set aside. In a large bowl blend sugars well with an electric
mixer set at med speed. Add the butter and cream cheese, and mix to form a
smooth paste. Add the egg and lemon extract, and beat at medium speed until
light and soft. Scrape down sides of bowl occasionally. Add the flour
mixture and nuts. Blend at low speed just until combined. Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
apart. Bake 23-25 min. Immediately transfer to a cool flat surface. Yield
approx 3 dozen
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DATE-NUT MACAROON PIE
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5 Tbsp. butter
1 1/4 c. fine cookie crumbs
(coconut)
1 Tbsp. sugar
3 oz. cream cheese, softened
2 Tbsp. sugar
1/4 c. milk
1/2 c. chopped pitted dates
1/2 c. chopped nuts
1 c. crumbled cookies (I used
same coconut cookie as
crust)
1 container Cool Whip (save
enough for topping)
Cool Whip and toasted coconut
(garnish)
Microwave crust: In 9-inch glass pie plate, melt butter
on High for 1 minute. Blend sugar and crumbs. Press crumbs
firmly and evenly on sides. Cook on High 1 1/2 to 2 minutes.
Cool. Combine cream cheese, sugar and milk. Beat until
smooth. Stir in crumbs, dates and nuts. Fold in Cool Whip.
Pour into crust. Freeze. Top with Cool Whip and toasted
coconut before serving.
Microwave crust 1 1/2 to 2 minutes.