---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mounds Macaroons
  Categories: Cookies
       Yield: 20 servings
  
       1 c  All purpose flour
       1 ts Baking powder
     1/4 ts Salt
     2/3 c  Sugar
       3 oz Cream cheese; room temp
     1/4 c  Unsalted butter; room temp
       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
            ; about 12 ozs
   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~. 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 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. Makes about
     20.
  
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