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Snow Topped Chocolate Macaroon Cookies
By Thrive Life · 20 servings
10m prep time
15m cook time
by Joyce Sowards on December 21, 2014
While reading the food networks 12 days of cookies newsletter I noticed Alton Brown’s Macaroon Delight recipe. I thought I’d go out on a limb and reverse the recipe a bit by making the cookie chocolate and the icing white chocolate. Typically Macaroons are very time consuming, but the Thrive Macaroon Mix is super simple making your Holiday cookie giving easy and stress free.
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Ingredients
- 3 1/4 C Macaroon Cookies
- 2 Tbsp Hershey's Dark Cocoa
- 1 dash Salt, Table
- 1/2 C Boiling Water
- 1/2 pkg White Chocolate Almond Bark (or any white melting chocolate)
- 1 pn Toppings like White Sprinkles, nuts or even crushed Thrive Berries
Directions
- Making the Macaroon Cookie
- Microwave the water for 1 minute
- Add the water to the Thrive Macaroon mix and stir until combined. Let sit for about 5 minutes, preheat your oven to 350 while you're waiting and go fold a load of laundry.
- Use an Ice Cream scooper or two spoons to make your little 2 inch cookies. Place them on parchment paper for easy clean up. If not, spray your pan with a light spray oil otherwise they will stick to the pans. Cook at 350 for 15-18 minutes.
- The cookies should just be slightly brown on the edges when done. You can set the cookies on a cookie rack to cool to the touch while you prepare the almond bark.
- Adding the "Snow" to the Cookies.
- Place in a Microwave safe bowl and nuke on increments of 30 seconds while stirring in between until nice and smooth. DO NOT add water, it will clump up into a big mess.
- Dip the tops of the Macaroons in the almond bark and let set for about five minutes. Feel free to add little sprinkles, nuts or any topping you want. Stick on before the icing hardens. It only takes about 3 minutes tops. I wish I had a little mini mountain skier to top these cookies with. So cute.
- Allow icing to harden for 1-2 min. Serve and enjoy!