Bittersweet Sugar Cookie Macaroons – a delicious recipe with sugar cookie, coconut, bittersweet chocolate baking bar, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.", "Bake at 350u00b0 for 12 to 13 minutes or until edges are golden. Cool on baking sheets 5 minutes; transfer to wire racks to cool completely.", "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."]
259
kcal
Calories
10
g
Fat
40
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 (18-ounce) package refrigerated ready-to-bake sugar cookie bar dough (we tested with Nestle), 3 cups sweetened flaked coconut, 1 (4-ounce) bittersweet chocolate baking bar, chopped (we tested with Ghirardelli), 2 tablespoons whipping cream.
Yes, Bittersweet Sugar Cookie Macaroons falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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