Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c All purpose flour 1 ts Vanilla extract
1 ts Baking powder 3/4 ts Almond extract
1/4 ts Salt 1/2 ts Orange peel; grated
2/3 c Sugar 3 3/4 c Shredded sweetened coconut;
1 pk Cream cheese (3 oz) -(ab. 12 ounces)
-room temperature 1 1/2 c Mounds bars (1/2-inch pieces
1/4 c Unsalted butter (1/2 stick) -(ab. 7 1/2 oz)
-room temperature 4 oz Semisweet chocolate; chopped
1 lg Egg

SINCE THIS IS A FIRM DOUGH, THE MXCAROONS WILL HOLD THEIR SHAPE DURING
BAKING AND PRODUCE LARGE MOUND-SHAPED COOKIES (ABOVE CENTER) -
APPREPRIATE SINCE THEY CONTAIN PIECES OF MOUNDS CANDY BARS. Preheat
oven to 275 deg. 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-inch rounds. Roll each round in coconut.
Arrange rounds 2 inches apart on prepared cookie sheets. Bake until
cookies are puffed and coconut is light golden. about 35 minutes.
Cool on cookie sheets 5 min. 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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