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Macaroon-Topped Sugar Cookies

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By Pillsbury Kitchens
Updated Sep 17, 2020
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Macaroon-Topped Sugar Cookies

  • Prep Time 45 min
  • Total 1 hr 15 min
  • Ingredients 8
  • Servings 32
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Ingredients

Instructions

  • Step 
    1
    In large bowl, break up cookie dough. Stir or knead in 1/4 cup flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
  • Step 
    2
    Heat oven to 350°F. In medium bowl, mix coconut, sugar, 1 tablespoon flour, the almond extract and egg white until well blended.
  • Step 
    3
    Cut cookie dough into 32 slices. On ungreased cookie sheets, place slices 2 inches apart. On each slice, spoon 1 rounded teaspoon coconut, spreading slightly. Press 1 cherry half, cut side down, on each.
  • Step 
    4
    Bake 12 to 15 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition

100 Calories
4g Total Fat
0g Protein
14g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
40
Total Fat
4g
7%
Saturated Fat
2g
9%
Trans Fat
1g
Cholesterol
5mg
2%
Sodium
50mg
2%
Potassium
15mg
0%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
9g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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