Raspberry Topped Macaroon Cookies

Dairy Free
Raspberry Topped Macaroon Cookies
85 min.
36
138kcal

Suggestions


Indulge in the delightful world of Raspberry Topped Macaroon Cookies, a perfect treat for those who crave a sweet yet sophisticated dessert. These cookies are not only dairy-free but also a wonderful blend of textures and flavors that will leave your taste buds dancing with joy. Imagine biting into a soft, chewy cookie with a luscious raspberry preserve center, topped with a light and airy coconut meringue. Each cookie is a little masterpiece, combining the nutty richness of finely ground almonds with the sweetness of powdered sugar and the tropical flair of flaked coconut.

What makes these cookies even more special is their versatility. They are ideal for any occasion, whether you're hosting a gathering, celebrating a special event, or simply treating yourself to a homemade delight. With just 85 minutes of your time, you can create 36 scrumptious cookies that are sure to impress family and friends alike. Plus, the drizzle of melted dark chocolate adds an elegant touch that elevates these cookies to gourmet status.

So, roll up your sleeves and get ready to embark on a baking adventure that will fill your kitchen with irresistible aromas and create sweet memories. These Raspberry Topped Macaroon Cookies are not just a dessert; they are a celebration of flavor and creativity that everyone will love!

Ingredients

  • 17.5 oz sugar cookie mix 
  • cup almonds whole finely
  • 0.3 cup butter softened
  • 0.3 teaspoon almond extract 
  •  eggs 
  •  egg whites 
  • 0.8 cup powdered sugar 
  • 0.8 cup coconut flakes flaked
  • 0.5 cup raspberry jam 
  • 0.3 cup chocolate chips dark melted

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer
  • wooden spoon

Directions

  1. In medium bowl, combine sugar cookie mix, 1/4 cup almonds (reserve 3/4 cup), butter, almond extract, and egg until soft dough forms. Shape into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon 1/2 teaspoon raspberry preserves in center of each cookie. Set aside.
  2. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold in powdered sugar, coconut, and remaining almonds. Spoon about 1 teaspoon egg white mixture into indentation of each cookie.
  3. Bake at 350° F for 10 to 12 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.
  4. Drizzle with melted dark chocolate.

Nutrition Facts

Calories138kcal
Protein5.57%
Fat39.62%
Carbs54.81%

Properties

Glycemic Index
1.81
Glycemic Load
1.8
Inflammation Score
-1
Nutrition Score
2.142173923876%

Flavonoids

Cyanidin
0.1mg
Catechin
0.05mg
Epigallocatechin
0.1mg
Epicatechin
0.02mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Isorhamnetin
0.1mg
Kaempferol
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:138.49kcal
6.92%
Fat:6.21g
9.55%
Saturated Fat:2.04g
12.73%
Carbohydrates:19.32g
6.44%
Net Carbohydrates:18.42g
6.7%
Sugar:12.02g
13.36%
Cholesterol:4.56mg
1.52%
Sodium:67.74mg
2.95%
Alcohol:0.01g
100%
Alcohol %:0.04%
100%
Protein:1.96g
3.93%
Vitamin E:1.13mg
7.56%
Manganese:0.14mg
7.21%
Vitamin B2:0.07mg
4.26%
Fiber:0.9g
3.6%
Magnesium:13.5mg
3.38%
Copper:0.06mg
3.21%
Phosphorus:28.91mg
2.89%
Selenium:1.4µg
1.99%
Calcium:18.6mg
1.86%
Iron:0.32mg
1.8%
Potassium:58.3mg
1.67%
Vitamin A:81.99IU
1.64%
Zinc:0.24mg
1.58%
Folate:5.64µg
1.41%
Vitamin B1:0.02mg
1.38%
Vitamin B3:0.23mg
1.16%