Ingredientes para Coconut Macaroon Filled Chocolate Cookies Better Than Mounds
- 1/4 cup egg whites
- 3/4 teaspoon salt
- Sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- Brown Sugar
- 2 large eggs
- Vanilla
- Cocoa
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
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Como fazer Coconut Macaroon Filled Chocolate Cookies Better Than Mounds
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, combine 1 cup shredded sweetened coconut, 1/2 cup sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 cup egg whites. Mix until well combined.
- Shape the coconut mixture into 1-inch balls. Place on a baking sheet.
- Bake for 12-15 minutes, or until lightly golden brown.
- Let the coconut macaroons cool completely.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup semi-sweet chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving space between each cookie.
- Place a cooled coconut macaroon in the center of each cookie dough ball and gently flatten the dough around the macaroon.
- Bake for 12-15 minutes, or until edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
157g
Fat
47g
Carbs
19g
