Easy 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. 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.

You can substitute any dried fruit you like in place of the cherries, or leave it out entirely. 

You can substitute any nut you like for the macadamia nuts; chopped walnuts or pecans will work great. 

  

These cookies would make a great addition to your Easter spread or anytime you need a quick and easy cookie. 

These cookies also freeze well, so eat some and freeze the rest!

sugar cookie macaroons, cherry sugar cookie macaroons, easy macaroons

dessert, cookies

American

Yield: 18 servings

Author: Renee Paj

Easy Sugar Cookie Macaroons

Prep time: 10 MinCook time: 17 MinTotal time: 27 Min

If a sugar cookie and coconut macaroon had a baby, this is what the delicious end result would be. Chewy, coconuty and oh so easy.

Ingredients

• 1 - 16.5 oz. 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

1. Preheat oven to 350 degrees F. Line baking sheet with parchment or use a silpat. (I prefer parchment)
2. 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.
3. In large bowl, combine the room temperature cookie dough, nuts, cherries and coconut using wooden spoon.
4. Drop onto prepared baking sheet using a small scoop or by rounded TBSP or use a small cookie scoop.
5. Bake 15 -17 minutes or until lightly browned. Allow to cool on sheet for 2 minutes then remove to wire rack to cool completely.
6. Repeat with remaining dough. Store in an airtight container. These cookies also freeze well.

Notes

This recipe makes approximately 3 dozen cookies. Nutrition calculations are done with 2 cookies per serving.

Substitute any dried fruit for the cherries or simply omit it.

Substitute any nut for the macadamia nuts.

Nutrition Facts

Calories

167.1

Fat (grams)

11.36 g

Sat. Fat (grams)

5.35 g

Cholesterol (grams)

1.52 mg

Carbs (grams)

16.12 g

Fiber (grams)

1.28 g

Sugar (grams)

11.46 g

Net carbs

14.83 g

Protein (grams)

1.41 g

Sodium (milligrams)

73.15 mg

Nutritional Information provided is an estimate and does not include sauce.

https://www.reneeskitchenadventures.com/2014/04/cherry-sugar-cookie-macaroons.html

Copyright © 2014 Renee's Kitchen Adventures

Did you make this recipe?

Tag @renees_kitchen_adventures on instagram and hashtag it #RKArecipes