1 c All purpose flour
1 ts Baking powder
1/4 ts Salt
2/3 c Sugar
1 pk Cream cheese (3 oz)
-room temperature 1/4 c Unsalted butter (1/2 stick)
-room temperature 1 lg Egg
1 ts Vanilla extract
3/4 ts Almond extract
1/2 ts Orange peel; grated
3 3/4 c Shredded sweetened coconut;
-(ab. 12 ounces) 1 1/2 c Mounds bars (1/2-inch pieces
-(ab. 7 1/2 oz) 4 oz Semisweet chocolate; chopped
SINCE THIS IS A FIRM DOUGH, THE MXCAROONS WILL HOLD THEIR SHAPE DURING BAKING AND PRODUCE LARGE MOUND-SHAPED COOKIES (ABOVE CENTER) – APPREPRIATE SINCE THEY CONTAIN PIECES OF MOUNDS CANDY BARS. Preheat oven to 275 deg. Line 2 cookie sheets with parchment paper. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy. Beat in egg, vanilla, almond extract and orange peel. Add flour mixture and mix just until combined. Sir in 2 1/2 cups coconut. Add Mounds pieces and stir until combined. Spread 1 1/4 cups coconut on plate. Using 2 tablespoons dough for each cookie, roll dough into 1 1/2-inch rounds. Roll each round in coconut. Arrange rounds 2 inches apart on prepared cookie sheets. Bake until cookies are puffed and coconut is light golden. about 35 minutes. Cool on cookie sheets 5 min. Transfer to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat. Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies. Refrigerate cookies until chocolate sets, about 30 minutes. (Can be prepared 3 days ahead. Refrigerate in airtight containers.) Serve cold or at room temperature. Makes about 20.