Bittersweet Sugar Cookie Macaroons

Oxmoor House
Bittersweet Sugar Cookie MacaroonsRecipe
Oxmoor House
Sandwich these coconut-covered sugar cookies together with chocolate. The shortcut: portioned cookie dough.
40 sandwich cookies


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1 (18-ounce) package refrigerated ready-to-bake sugar cookie bar dough (we tested with Nestlé)
3 cups sweetened flaked coconut
1 (4-ounce) bittersweet chocolate baking bar, chopped (we tested with Ghirardelli)
2 tablespoons whipping cream


Prep: 28 Minutes
Bake: 13 Minutes
Other: 5 Minutes

Cut each cookie dough portion into 4 equal pieces. Roll dough pieces in coconut; shape into balls. Place balls 2" apart on lightly greased baking sheets.

Bake at 350° for 12 to 13 minutes or until edges are golden. Cool on baking sheets 5 minutes; transfer to wire racks to cool completely.

Combine chocolate and whipping cream in a small glass bowl. Microwave on HIGH 30 seconds; stir. Spoon melted chocolate into a small zip-top plastic bag. Snip a small hole in 1 corner of bag. Pipe 1/2 to 1 teaspoon chocolate mixture onto center of 40 cookie bottoms. Top with remaining half of cookies, pressing gently to adhere. Let sandwich cookies stand on wire racks for chocolate to harden.

Created date

August 2009