Рецепт Cherry Sugar Cookie Macaroons
Seriously, this recipe could not be any easier. Even if you think you can't bake, you can make these wonderful cookies and be a baking hero! They aren't just easy to make, but they are super yummy too!! These cookies are chewy, coconut-y, and nutty with a wonderfully tart "pop" from the dried cherries.
I found this recipe at Reynold's Kitchens. (you can also find it on Allrecipes) I don't even remember how I was discovered it, maybe Facebook or Pinterest, but I am so glad I did! The reason this cookie is so easy to make is that it starts with refrigerated cookie dough. To be honest, I've never been a big fan of refrigerated cookie dough but it really works in this recipe. I was pleasantly surprised at how "homemade" these cookies taste. Really. I wouldn't lie! (and I'm pretty picky about my cookies!)
The original recipe called for preserves added to the top after baking. I tried it with the first dozen, but decided it made them too sweet. I really liked them without the jam, so that is how I'm presenting my version.
These cookies would make a great addition to your Easter spread or anytime you need a quick and easy cookie. They aren't "skinny fare" or "reduced anything", so moderation would be the key to enjoying these little gems.
Cherry Sugar Cookie Macaroons
By Renee's Kitchen Adventures
Published 04/15/2014
Ingredients
- 1 roll Pillsbury® refrigerated sugar cookie dough
- 3/4 cup chopped macadamia nuts
- 3/4 cup chopped dried tart cherries
- 2 1/2 cups (7 oz.) sweetened shredded coconut
- 1 tsp. pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Line baking sheet with parchment or use a silpat. (I prefer parchment)
Allow the cookie dough to come to room temperature (about 10-30 minutes, depending on the temperature of your kitchen) so it's easier to incorporate the remaining ingredients.
In large bowl, combine the room temperature cookie dough, nuts, cherries and coconut using wooden spoon. Drop onto prepared baking sheet using a small scoop or by rounded TBS.
Bake 15 -17 minutes or until lightly browned. Allow to cool on sheet for 2 minutes then remove to wire rack to cool completely. Repeat with remaining dough. Store in an airtight container.
Yield: 3 doz. cookies
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 17 mins.
Total time: 27 mins.
Slightly adapted from Reynold's Kitchens
Servings - approx. 36 Serving size - 1 cookie Points Plus per Serving - 4 Points+
Calories - 140, Total Fat - 6 g, Carb. - 20g, Protein - 1g, Fiber - 0g*
*Nutrition information courtesy of Reynold's Kitchens
Can you use your own homemade sugar cookie dough? Sure, I don't see why not, as long as it is a loose dough and you do not refrigerate it. I know these cookies aren't the typical diet friendly food I like to feature here on RKA, but they are so easy and really delicious, I couldn't pass up sharing. With the spring now approaching and potlucks and pic-nics in the near future, these cookies are so easy to bake up and take anywhere!
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