---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mounds Macaroons
 Categories: Cookies
      Yield: 20 Cookies
 
      1 c  All purpose flour
      1 ts Baking powder
    1/4 ts Salt
    2/3 c  Sugar
      3 oz Cream cheese; room temperature
    1/4 c  Unsalted butter; room temperature
      1 lg Egg
      1 ts Vanilla extract
    3/4 ts Almond extract
    1/2 ts Orange zest; grated
  3-3/4 c  Shredded sweetened coconut
           - (12 oz)
  1-1/2 c  Mounds bars; 1/2" pieces
      4 oz Semisweet chocolate; chopped
 
  Since this is a firm dough, the macaroons will hold their shape
  during baking and produce large mound-shaped cookies (above center)
  - appropriate since they contain pieces of mounds candy bars.
  
  Preheat oven to 275°F. 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
  zest. 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 tb dough for each cookie, roll
  dough into 1-1/2" rounds. Roll each round in coconut.

  Arrange rounds 2" apart on prepared cookie sheets. Bake until
  cookies are puffed and coconut is light golden, about 35 minutes.
  Cool on cookie sheets 5 minutes. 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.
 
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