Bittersweet Sugar Cookie Macaroons

Sandwich these coconut-covered sugar cookies together with chocolate. The shortcut: portioned cookie dough.

Yield: 40 sandwich cookies
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Bake: 13 Minutes
Other: 5 Minutes


Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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